Artichokes and quinoa-brown rice deliciousness
Last week I posted a photo of a random weekday meal and ya’ll asked me to post the recipe. The fact of the matter is that it was a kitchen sink dinner. I had come home late after a long workday and still really needed to fit in dinner, a run and some more work. I went through the fridge and decided to make do with what I had…and the result, amazing!
An artichoke with cilantro-tahini dipping sauce, quinoa-brown rice with tomatoes, mixed greens, basil and almonds.
So here’s what I did! First I mixed a cup of brown rice and quinoa and put it in the rice cooker. I chopped the basil and cilantro and set aside. And then while the rice cooked, I grabbed my sparkly soul headband and went out for a quick run.
When I got back I got to work on the rest of the super simple (yet super delicious meal).
- 2 cups cooked brown rice-quinoa mixture
- 1 artichoke
- 1 cup cherry tomatoes
- 1 cup fresh basil
- 1/3 cup slivered almonds
- 1 cup mixed greens
- 1/3 cup fresh cilantro
- juice from one lemon
- 2 tbsp tahini
Prepare the brown rice-quinoa in a rice cooker or on the stove. Place the artichoke in a pot of water and bring to a boil. Once boiled, reduce heat and simmer until you can stick a fork in it. Meanwhile, in a food processor mix the cilantro, lemon juice, tahini and water until it is a yogurt like consistency. Add more tahini or water, depending on thickness desired.
In a medium saucepan heat the olive oil. Add tomatoes and saute for 2-3 minutes or until tomatoes start to burst open. Reduce heat and add the fresh basil and slivered almonds. Heat for another 1-2 minutes. Place in a bowl, and add the greens and mix together.
Once done, dip your artichoke in the cilantro dipping sauce and enjoy!