Artichoke and Sun-Dried Tomato Quinoa (Review)

on May 23, 2024, Updated Jul 25, 2024

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Chef AJ created this side dish that reminded her of her favorite pizza: artichoke and sun-dried tomatoes – only without the bad stuff!

Why You’ll Love This Recipe
Key Ingredients
The Process
Recipe Tips
Keepin’ It Fresh: How to Store the Artichoke and Sun-Dried Tomato Quinoa
Frequently Asked Questions
Artichoke and Sun-Dried Tomato Quinoa Recipe
The Verdict

Why You’ll Love This Recipe

Hey there, lovely Plantiful Table family! Stephanie here, your go-to gal for all things delicious and plant-powered. Today, I’m bursting with excitement to share one of our favorite chef’s recipes: Chef AJ’s Artichoke and Sun-Dried Tomato Quinoa. Now, let me tell you why we just had to feature this gem on our blog.

First off, let’s talk flavor. Tender artichoke hearts mingle with the intense sweetness of sun-dried tomatoes. And here’s the kicker—Chef AJ whipped up this recipe as a homage to her beloved pizza days before she fully embraced the whole food, plant-based lifestyle. So you know it’s got that comforting, indulgent vibe we all crave from time to time.

But hey, we get it—life can be hectic. Between whipping up delicious recipes for Plantiful Table and juggling our other ventures, time is precious. That’s why we’re all about recipes that tick all the boxes: simple, speedy, and perfect for beginners. With common ingredients you probably already have in your pantry, this dish comes together in a flash, leaving you more time to savor every bite. So go ahead, dive into this culinary delight and let us know what you think!

Key Ingredients

Let’s deconstruct our delightful Artichoke and Sun-Dried Tomato Quinoa recipe to uncover why each ingredient plays a crucial role, both in taste and nutrition.

Quinoa is a versatile ancient grain that serves as the hearty base for our dish, providing a satisfying texture and a nutty flavor profile. Nutritionally, quinoa is a powerhouse, packed with protein, fiber, and essential vitamins and minerals like magnesium and iron, making it a fantastic addition to any meal.
Sun-dried tomatoes offer little bursts of sweetness and add a depth of flavor. Beyond taste, sun-dried tomatoes bring a host of nutrients to the table, including antioxidants like lycopene, as well as vitamins C and K, all supporting overall health and well-being.
With their tender hearts and delicate flavor, artichokes bring a unique and delightful twist to our recipe. Not only do they contribute to the dish’s deliciousness, but they also pack a nutritional punch, offering fiber for gut health, antioxidants for cellular protection, and folate for overall vitality. Together, these three ingredients create a harmonious blend of flavors and nutrients that make this Artichoke and Sun-Dried Tomato Quinoa a delight.

artichoke sun dried quinoa ingredients top down

The Process

This scrumptious dish comes together in a flash! First up, grab your trusty Instant Pot and add in water, quinoa, and those lovely sun-dried tomatoes. No need to fuss around, just toss them in and let the magic happen.

Now, set your Instant Pot to high pressure and let it work its wonders for just 1 minute. Yep, you read that right—just 1 minute! Once the pressure cooking time is up, give it a bit of time to naturally release. This allows all those flavors to mingle and steams the quinoa to perfection.

Once the pressure has naturally released, it’s time for the final touch—stir in those tender artichoke hearts. And voila! You’re ready to dive into a bowl of deliciousness. Serve it up piping hot for instant satisfaction, or chill it down and enjoy it cold as a refreshing salad. Either way, get ready to enjoy the easiest side dish you’ve ever made!

Recipe Tips

This side dish couldn’t be easier—chop up a few ingredients and add it to the Instant Pot.
This recipe made A LOT of quinoa. We suggest cutting the recipe in half to make less of it, unless you have a large group to feed.
This was really tasty as written, however, there are many add-ins that would give it an additional veggie boost like bell peppers, red onions, shredded spinach, kalamata olives or scallions.
This side dish can be served hot or cold.
Consider adding an oil-free dressing to the dish when serving it cold for an extra boost of flavor.
To cut down on the fat, you could cut the tahini in half without sacrificing a lot of flavor.
To cut down on the sodium, you could also decrease the tamari by half.
Adding a clove or two of garlic would be a great flavor addition. And if you find raw garlic a little spicy for your taste, roast it first. Roasted garlic is so sweet and delicious. You could also use garlic powder to save some time.
A drizzle of California Balsamic’s Gilroy Garlic Balsamic is the perfect topper.

Keepin’ It Fresh: How to Store the Artichoke and Sun-Dried Tomato Quinoa

Store the dressing in a covered glass container in the refrigerator for up to a week. Be sure to completely cool the quinoa to room temperature before refrigerating it.

Frequently Asked Questions

How long will it last in the fridge?

The quinoa will last for up to a week in the refrigerator.

Can I freeze the leftover quinoa?

While we haven’t tested freezing the quinoa, we don’t see why it couldn’t be frozen. Give it a try and let us know how it worked out!

My store doesn’t carry frozen artichokes. Can I use canned artichoke hearts for this recipe?

Yes! We recommend rinsing them well before using to remove some of the excess added salt.

Can I use oil-packed sun-dried tomatoes? That’s all I can find!

Yes! However, we suggest rinsing them in very hot water to remove as much of the oil as possible.

I don’t have an Instant Pot. Can I cook the quinoa on the stovetop?

Of course! We suggest using the Instant Pot because it’s so speedy, but the regular stovetop method works great.