Quinoa with Artichokes and Parsley

Quinoa is one of those ingredients that I love a lot. Its texture never fails to keep me interested, and I love that it's high in protein.

It's a personal favourite for brown bagged lunches.

And when you throw in artichoke hearts, another of my favourite things, well, that's just awesome.

The whole recipe is brightened up by handfuls of parsley, some fresh lemon juice and zest.

Quinoa with Artichokes and Parsley

(from Cooking Light)

Ingredients

1 tbsp olive oil
1 cup chopped sweet onion
¼ tsp dried thyme
1 can artichoke hearts, drained and chopped
1 cup vegetable or chicken broth
1/2 cup quinoa, well rinsed (don't omit that step, it's an important one)
1 cup chopped fresh parsley
2 tbsp grated lemon rind
1½ tbsp fresh lemon juice
¼ tsp kosher salt

Directions

1. Heat olive oil in a medium saucepan. Sauté onions with thyme for 4-5 minutes or until softened. Stir in artichoke hearts, and sauté for about a minute or until warmed through. Mix in broth and quinoa, bring to a boil. Reduce heat, cover and let simmer for 15-20 minutes, or until broth is completely absorbed.

2. Remove from heat and stir in remaining ingredients. Best served hot or at room temperature.

Lightened up Artichoke Dip

This is probably my favourite recipe from Eat, Shrink and Be Merry. Seriously, it's ruined store-made artichoke dip for me. Nothing compares to this recipe!

1 can (19 oz) white kidney beans (cannellini) drained and rinsed
1 tbsp freshly squeezed lemon juice
1 can (14 oz) artichoke hearts (not marinated) drained and chopped
1 cup packed shredded light swiss cheese
½ cup grated parmesan cheese
½ cup light sour cream
⅓ cup mayonnaise
2 tsp minced garlic
1 tsp worcestershire sauce
¼ tsp black pepper
4 slices of bacon, cooked and crumbled
2 tbsp chopped green onions

Preheat oven to 350°F

Purée white beans and lemon juice in food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients except bacon and green onions. Mix well!

Spoon artichoke-bean mixture into medium casserole dish that has been sprayed with cooking spray.

Sprinkle bacon and green onions over top. I like to mix two of the pieces of crumbled bacon into the dip and then crumble the other two on top. The bacon flavour seems more incorporated that way.

Bake, uncovered for abour 25 minutes.

Serve with baked pita chips, carrots or whatever pleases you most!

Lightened up sports fare at its finest!

Spinach & Artichoke Quiche

I love spinach and artichoke dip. You know, with bacon. And oodles of cheese. Mmm. I'm in heaven just thinking about it.

So, why not enjoy the fun in quiche form?

Bacon & eggs? Check.

Spinach? Check.

Artichokes? Check.

Let's rock and roll.