Quinoa Primavera
This tasty quinoa dish from vegan ultramarathoner Matt Frazier and health coach Stepfanie Romine positively bursts with flavor. Made with just one pot, quinoa is cooked with frozen artichoke hearts, garlic, dried herbs, and veggies. To serve, add lemon zest, sunflower seeds, and orange-infused quick-pickled shallots.
This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs a tasty punch. It’s from vegan ultramarathoner Matt Frazier and writer, yoga teacher and health coach Stepfanie Romine’s new cookbook, The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life.
Note: You can also use one 14-ounce can artichoke hearts packed in water, halved or quartered if large.
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.
INGREDIENTS
CITRUS-PICKLED SHALLOTS
- 2 large shallots, cut into half-moons
- 2 tablespoons orange juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- Pinch of sugar
QUINOA
- 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
- 2 cups frozen artichoke hearts (see note)
- 2 garlic cloves, minced
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon dried dill
- ¼ teaspoon black pepper, plus more to taste
- 2 cups frozen peas
- 2 carrots, diced
- 1 orange or yellow bell pepper, finely chopped
- 3 scallions (white and light green parts), thinly sliced
- zest and juice of 1 lemon
- ½ cup raw sunflower seeds
INSTRUCTIONS
- To make the shallots, combine all the ingredients in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
- To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, ½ teaspoon salt, the dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes. Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
- Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots.
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