nutritional information

Per Serving:

  • Calories: 320
  • Protein: 13 g
  • Total Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 69 g
  • Cholesterol: 0 mg
  • Sodium: 170 mg
  • Fiber: 18 g
  • Sugar: 17 g

Artichokes with Quinoa Filling and Sweet Red Pepper Coulis

Serves 2

This colorful appetizer salad calls for combining vegetable flavors and textures in a wholesome quinoa dish. Use the Sweet Red Pepper Coulis as both salad dressing and dipping sauce for the artichoke leaves after you have eaten the quinoa filling.
Sweet Red Pepper Coulis
  • 3 large red bell peppers
  • 1 large onion, unpeeled
  • 2 tsp. garlic powder
  • 1 Tbs. balsamic vinegar
  • Salt and freshly ground black pepper to taste
Artichokes with Quinoa Filling
  • 2 large artichokes
  • ¼ cup uncooked quinoa
  • ½ cup corn kernels
  • ¼ cup diced red onion
  • 1 tsp. onion powder, or to taste
  • 1 tsp. garlic powder, or to taste
  • 1 Tbs. minced basil
  1. Preheat oven to 400F.
  2. To prepare Sweet Red Pepper Coulis: Wrap peppers and onion in separate foil packets, place on baking dish and bake for about 1 hour, or until tender.
  3. Meanwhile, to prepare Artichokes with Quinoa Filling: Using kitchen shears, snip off prickly ends of artichoke leaves, and discard. Trim off bottoms evenly so artichokes stand upright without tipping. Place steamer rack in large saucepan, stand artichokes upright in steamer, fill pan with about 2 inches water, cover pan and bring water to a boil. Steam artichokes until tender, about 30 minutes. Using tongs, remove from heat, turn upside down to cool and allow water to drain.
  4. Fill small saucepan with water, and bring to a boil. Stir in quinoa, cook for 2 to 3 minutes, cover pan and reduce heat to medium-low. Continue cooking for about 15 minutes, or until grains are tender. Remove from heat, and drain. Set aside.
  5. When peppers and onion are tender, remove from heat, and set aside until cool enough to handle. Unwrap foil, and carefully peel off pepper skins. Open peppers, catching pepper juices in blender, and remove seeds. Place peppers into blender. Peel off onion skin, cut onion into pieces and place in blender. Add garlic powder, balsamic vinegar, salt and pepper to taste, and purée until smooth. Set aside.
  6. Combine quinoa, corn and red onions. Stir in onion and garlic powders, minced basil and enough Sweet Red Pepper Coulis to moisten mixture. Set aside.
  7. Pry open artichoke leaves carefully, and scoop out inner prickly chokes, leaving artichokes intact. Spoon quinoa mixture into artichokes, stand upright on plates and serve.
  8. Pass remaining Sweet Red Pepper Coulis with artichokes for dipping leaves. Save any remaining coulis for another use.
June 2003

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