Quinoa, Corn, Spinach, & Sundried Tomato Stuffed Artichokes
By Table Talk on June 18, 2013
One of my favorite ways to enjoy the true flavor of artichokes is to just steam them and dip the leaves indulgently into melted butter with an added squeeze of lemon–perfection. Stuffing artichokes with buttery breadcrumbs, cheese, and herbs is pretty hard to beat too. While both of these options are delicious, they aren’t exactly what you would categorize with #light , #healthy , #SummerBeachBody tags.
The artichokes I’m sharing here today however, are something you can feel great about eating. They are low in fat, calories, and packed with a protein boost from the quinoa.
This recipe came together one afternoon when I was trying to figure out what I was going to make for dinner with the stuff I had on hand. Quinoa (ready in 15 minutes) has become kind of my go-to backdrop on these kinds of days, where often times I throw together a saute of whatever vegetables are in the fridge and toss it together with a few herbs or chiles.
On this particular day, I spotted the artichokes and decided my usual saute would make a really nice filling. Why not? —-Dinner was saved and we all loved the artichokes. I hope you will too!