Asparagus and Baby Artichoke Quinoa Salad
- 8 baby artichokes
- 1 tablespoon olive oil
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1/2 cup asparagus and ramp pesto or asparagus pesto or pesto
- 1/2 pound asparagus (trimmed, cut into 1 inch pieces and blanched)
- 1 cup chickpeas (drained and rinsed)
- 1/4 cup feta (crumbled)
- 1 splash lemon juice
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (1/2 pound)
- Baby artichokes (8)
- Chickpeas (1 cup)
- Canned Goods
Vegetable broth (2 cups)
- Condiments
- Asparagus and ramp pesto or asparagus pesto or pesto (1/2 cup)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Lemon juice (1 splash)
- Dairy
- Feta (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published April 30, 2010 (2 years ago).
11 people saved this recipe.
