Quinoa Italiana

Layers of classic Italian flavors take your taste buds on a trip to the heart of Italy!

Since posting the Quinoa Fresca recipe I have made that dish almost every week. And I STILL love it! But I thought, why not expand to a new cuisine for a little change? Italian cuisine has a lot of classic flavors so this is where we are headed on our quinoa trip around the world next?!

These quinoa recipes are such flavorful but very healthy ways to have a very easy grab and go meal! They are great at room temperature so you can pack them to go anywhere! I make a big batch at the beginning of the week and they are the perfect lunch for work or easy weeknight meal when in a bind!

You could use raw tomatoes to make this a totally raw dish, but I am allergic to raw tomatoes personally, and you actually seal in the nutrients of tomatoes when you cook them. They are one of the few vegetables that is more beneficial to eat cooked! (lucky me!) Though if you put them in raw, you could omit the olive oil and make it super healthy!

Also if you aren’t a fan of quinoa try it with any other grain or pasta you love

The Quinoa Innards:

• 2 cups (uncooked) Quinoa, cooked
• 2 cups Vegetable broth
• 2 cups cherry tomatoes
• 1 large Shallot, sliced
• 3 cloves Garlic, chopped
• 2 TBSP fresh Basil, chopped
• 1 TBSP fresh Parsley, chopped
• 1 cup Pine Nuts, sprouted
• 1 Lemon, zested
• 2 Lemons, juiced
• 2 (14 oz) cans Artichoke Hearts, drained and chopped
• Pepper to taste

Prep Time: 30 minutes

Serves: 6-8

How to Make Quinoa Fresca:

1. Before cooking, cover your pine nuts in water in a bowl and set aside to sprout.

* this takes 1-2 hours and is the most beneficial way to eat nuts, as it makes all of their nutrients more readily available*

2. In 2 cups vegetable broth, and 2 cups water, cook your quinoa.

3. Meanwhile, in a large skillet, sauté your tomatoes in the olive oil.

4. Mince your garlic and set aside.

5. Drain and chop your artichoke hearts, chop your shallot, and cup up your herbs.

6. When the tomatoes are about cooked, toss in the garlic so it becomes fragrant, then set aside to cool.

7. Once the quinoa is cooked, also let cool, it’s best this way so you don’t cook the other ingredients.

8. Once tomatoes and quinoa are cool, combine in large mixing bowl, with shallots, artichoke hearts, basil, parsley, pine nuts (drained), lemon zest and juice, and pepper to taste.

Serve at room temperature.

Bon Appétit!