On first glance this may not be the most glamorous salad, but it’s wildly delicious. At least, I think so. I borrowed the idea for an artichoke pesto from Chloe Coscarelli (what else is new), and tossed it with quinoa and cannellini beans. As with any recipe, adjust this to suit your own tastes. Don’t like parsley? Try basil or arugula. Use marinated artichoke hearts for a bit more tang and spice. Throw a few extra cloves of garlic in there if you want more of a kick. The sky is the limit. Bon appetit! -Amanda
Quinoa with Artichoke Pesto and Cannellini Beans
1 cup quinoa
2 cups water
1 bag frozen artichoke hearts, thawed
1 bunch flat leaf parsley
3/4 cup walnuts
1 clove garlic
1 lemon, juice and zest
1 can cannellini beans, rinsed and drained
1 tablespoon extra virgin olive oil
1 cup green olives, coarsely chopped
salt and pepper to taste
1. Cover the quinoa with water. Bring a boil and knock the heat back to a simmer. Allow to cook about 15 minutes, or until the quinoa begins to unfurl.
2. Meanwhile, in a food processor, combine artichokes, walnuts, garlic and lemon zest. It should be chunky and textured.
3. Toss the cooked quinoa with the pasta, artichoke pesto, cannellini beans, lemon juice, olive oil and green olives.
4. Season with salt and pepper to taste.
Note: This would be a great appetizer if you served it in endive leaf boats!