Sheela Prakash’s Warm Spinach-Artichoke Salad with Quinoa Crunchies - Indoors Beauty

Sheela Prakash’s Warm Spinach-Artichoke Salad with Quinoa Crunchies

Sheela Prakash’s Warm Spinach-Artichoke Salad with Quinoa Crunchies

Most days of the week, you’ll discover me devouring vegetable-rich meals that replicate what’s in season—a surefire option to savor scrumptious, nutrition-packed, thrilling lunches and dinners even once I’m brief on time. There are limitless variations on a spring salad due to the bounty of vegatables and fruits to select from. And due to Salad Seasons, Sheela Prakash’s impressed new cookbook, I’ve been experimenting with some new favorites. Bursting with colourful salads that by no means really feel repetitive, this guide makes me excited to create large colourful bowls that ship a robust dose of vitamins, and (simply as necessary) convey pleasure to all of the senses.

Warm Spinach-Artichoke Salad with Quinoa Crunchies

If the onset of spring has you excited to embrace this manner of cooking, right here’s tips on how to begin: first, scoop up your copy of Salad Seasons and uncover genius taste mixtures that may make you swoon. And second, do this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a brief listing of easy components, that is one you’ll be able to whip up last-minute, and the ultimate dish tastes way more advanced than the sum of its components.

I feel it makes an ideal main-course lunch or a genius aspect for any warm-weather feast. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad tremendous straightforward with out sacrificing taste.

The Not-So-Secret Ingredient: Marinated Artichoke Hearts

Sheela credit this salad’s distinctive, seasonal taste to using jarred artichoke hearts. “While it’s exhausting to beat the flavour and texture of recent spring artichokes,” she writes within the recipe’s headnote, “they’re a bit tedious to work with they usually’re not at all times available.” Of course, there’s no higher time than spring to get pleasure from artichokes’ earthy style. By utilizing marinated artichoke hearts, Sheela notes that you simply’re not solely streamlining your spring cooking, however your salad will profit from the brown, crisp edges artichokes develop when roasted.

To end off your salad, Sheela tosses the roasted artichoke hearts with child spinach leaves. Then, she provides this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a lightweight but warming bowl” that we’ll be digging into all all through the spring.

Other Ways to Use Marinated Artichoke Hearts

Often in comparison with hazelnuts or almonds, artichoke hearts have a scrumptious nuttiness that makes their style fairly distinctive as a vegetable. There are a number of methods you’ll be able to incorporate these flavorful bite-sized into your on a regular basis dishes.

Ready so as to add traditional, Mediterranean taste to your delicacies?

Keep studying for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and you’ll want to choose up her newest guide, Salad Seasons: Vegetable-Forward Dishes All Year.


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  1. Arrange 2 racks to divide the oven into thirds and warmth the oven to 450°F.
  2. Place the quinoa in a fine-mesh strainer and rinse properly. Transfer the quinoa to a small saucepan, add the water and 1/4 teaspoon salt, and convey to a boil over excessive warmth. Reduce the warmth to low, cowl, and simmer till the quinoa is tender and all of the liquid is absorbed, about quarter-hour. Uncover and fluff with a fork. Taste and season with further salt as wanted. Transfer the quinoa to a rimmed baking sheet, unfold into a fair layer, and refrigerate to chill whilst you roast the artichokes.
  3. Meanwhile, place the artichokes on a rimmed baking sheet, toss with the olive oil, 1/4 teaspoon salt, and a number of other grinds of pepper, and unfold right into a single layer. Roast on the underside rack, tossing midway by means of, till browned, 18 to twenty minutes. Remove from the oven and instantly scatter the newborn spinach over the roasted artichokes to very calmly wilt whilst you toast the quinoa. Switch the oven to broil on excessive.
  4. Use your fingers to interrupt up any massive clumps of quinoa, guaranteeing it’s unfold right into a single layer. Transfer the baking sheet of quinoa to the highest rack and broil, tossing continuously, till the quinoa is browned and crispy, 5 to 7 minutes.
  5. Gently toss the greens with the lemon juice, a beneficiant pinch of salt, and a number of other grinds of pepper on the baking sheet. Taste and season with further salt and pepper as wanted. Divide amongst 4 particular person plates or shallow bowls. Sprinkle with quinoa crunchies, feta, and scallions and drizzle with olive oil.

SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig

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