Mediterranean Quinoa and Artichoke Dip

Artichoke_Dip_and_Mediterannean_Quinoa_anonymous_veganMediterranean Quinoa:

  • 1 cup cooked quinoa
  • 3 whole canned artichoke hearts, chopped
  • 1/2 red bell pepper, diced
  • 2 tbsp water
  • 1 can diced tomatoes (with juice)
  • 2 tbsp dried basil
  • 2 tbsp garlic powder
  • 1 tbsp agave
  • salt + pepper to taste

Combine diced tomatoes, basil, garlic powder and agave in a food processor and blend for 10 seconds.
In a pan over medium heat, sauté diced pepper in 2 tbsp water until soft.
Stir in quinoa, chopped artichoke hearts, and 1/2 cup of the tomato sauce.
Add more tomato sauce if necessary or reserve the rest for later.
Season with salt and pepper before serving.

Artichoke Dip:

  • 1/4 onion, diced
  • 2 cans canellini (white) beans – rinsed and drained
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 can artichoke hearts, rinsed and drained
  • 2 cups baby spinach or kale
  • 1 cup nutritional yeast
  • 1/4 cup water + 2 tbsps water for cooking
  • salt and pepper to taste

Pulse canellini beans 5 or 6 times in a food processor until they start to become smooth.
In a pan over medium heat, sauté chopped onion in tbsp water until soft.
Add artichoke hearts, spinach or kale, garlic powder, and red pepper flakes.
Heat until spinach is wilted. If using frozen greens, defrost in the pan over medium heat, then add artichoke hearts and spices and heat for 1 minute.

Add spinach/artichoke mixture (including cooking liquid) and 1/4 cup water into the food processor with the canellini beans.
Blend until smooth.
Add nutritional yeast and process until combined.
Keep adding water if necessary until you reach the desired consistency.
Season with salt and pepper to taste before serving.

You can use 2 cans of artichokes to make the quinoa and dip. The recipe makes 3-4 cups, so you will have lots of dip leftover!
Whole Foods sells BPA-free canned whole artichoke hearts.
Season your dish just before serving to keep the sodium levels healthy.

Also on the plate:
Ezekiel bread from Trader Joe’s, toasted
Sundried tomato hummus (let me know in the comments if you would like the recipe)
Baby spinach salad with radishes
Hempseed ranch dressing (recipe here)

My go-to never-fail food processor:

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