Tangy artichoke and pomegranate quinoa salad {vegan + gluten free}

Tangy artichoke and pomegranate quinoa salad {vegan + gluten free} - Marta's Plants

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Happy Monday!

What are your favorite winter veggies? Mine must be kale/cavolo nero and artichokes. Even though artichokes take some time to clean (really just a few minutes plus you need to be careful with the thorns!!) they are so sweet and delicious. Today I’m sharing with you my favorite way to eat them: cooked in evo oil and garlic, paired with pomegranate, lots of parsley and lemon!! Crunchy toasted almonds are an extra kick 😉 If you’d like you could make a larger batch, store it in the fridge and heat it up when needed – remember to add the pomegranate seeds just before you are ready to eat.

Tangy artichoke and pomegranate quinoa salad {vegan + gluten free} - Marta's Plants

by Marta Giaccone

serves 2
prep time: 10 mins, cook time: 20 mins, total time: 30 mins


½ cup / 100 gr raw quinoa
1 cup / 250 ml water or vegetable broth
4 artichokes
¼ cup / a handful of almonds
½ cup / 85 gr pomegranate seeds
fresh parsley
2 garlic cloves
evo oil
juice from 1 lemon



  1. Rinse quinoa in a very fine colander under running water.
  2. In a small pot, put water/vegetable broth, quinoa and a pinch of salt (check if the vegetable broth is already salty!), bring to a boil, then lower the heat to medium-low and cook until quinoa is tender and all liquid has been absorbed, about 10-15 minutes.
  3. In the meantime, clean the artichokes one by one by removing all the outer and harder leaves, keeping only the most tender ones (the heart). Chop the artichoke hearts up in halves or more wedges and immediately drop them in a bowl filled with water and a squeeze of lemon juice.
  4. In a skillet heat up 2 tbsp evo oil and 2 cloves of garlic over medium heat. When starting to brown (don’t let the garlic burn) remove the garlic and add the artichokes. Cook on medium heat for a few minutes to toast them, stirring often, then add some salt and chopped up parsley, cover and cook until tender inside and slightly golden and crunchy on the outside, about 5-10 minutes.
  5. When ready, add quinoa and artichokes to a large bowl.
  6. If using raw almonds, toast them on the stovetop (heat up a small skillet, add almonds and cook on low heat for a few minutes) or in the oven (at 180°C/350°F for a few minutes) until starting to brown. Let cool, then chop up and add to bowl along with pomegranate seeds.
  7. Season with some more olive oil, salt, pepper, lemon juice and more parsley. Serve warm.

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