Quinoa With Peas And Onion Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
• Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
• Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
• Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.

Steps:

• Heat oven to 425 degrees. Line a sheet pan with parchment.
• Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
• Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
• Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
• Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
• In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
• To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.

Steps:

• Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.