recipe: artichoke and spinach quinoa

May 24th, 2013


A few weeks ago, Chad and I revamped our kitchen and eating habits — we’ve always eaten reasonably healthy, but we started to realize that we were consuming a LOT of junk food.  In New York, I’d usually stop by a grocery store once every few days, and there were always easy takeout options that we went to in a pinch.  In Houston, our routine is really different — we cook a lot more on a day-to-day basis, but since everything isn’t in walking distance of our house, we depend a lot on what we have on hand. 

Which… eventually became a lot of junk food.  We were caught in this cycle of me buying food, Chad not knowing what we had and grabbing less healthy options by default, and then I wouldn’t buy as many healthy options because we never ate them… big mess.  But a few weeks ago, we decided to make a major effort to be all-around healthier.

So I thought I’d share with you guys one of my new go-to recipes!  Quinoa is actually super easy to make — it only takes 15-20 minutes to cook and it’s a whole grain that’s packed with fiber.  Pair it with some easy staples like artichokes and fresh baby spinach, and you have a quick, simple dish that’s perfect for a healthy weeknight dinner!

And, yes, I still totally cheat — there’s still ice cream in our freezer and I’ll kick and scream before giving up flavor-blasted goldfish (love them!).  But overall, these are good, healthy steps in the right direction!


Artichoke and Spinach Quinoa


2 tablespoons olive oil
1 cup chopped baby spinach
1/2 teaspoon fleur de sel
1 14-ounce can artichoke hearts
1 cup vegetable stock
2 cups uncooked quinoa
1 teaspoon fresh lemon juice
1/2 tsp garlic powder


Before cooking, rinse the quinoa thoroughly using a mesh strainer. 

Cook the quinoa according to package directions, but replace one cup of water with vegetable stock (so, if the package calls for 4 cups of water, use 1 cup of vegetable stock and 3 cups of water).  After the quinoa is cooked, stir in the artichokes, baby spinach, olive oil, garlic powder and lemon juice.  Leave the mixture on low heat, stirring frequently, for about 2-3 minutes or until heated through.  Serve warm or at room temperature. 


Tags: food · main dishes · side dishes

6 responses so far ↓

  • 1 Bianca @ Confessions of a Chocoholic // May 24, 2013 at 9:53 am

    I love quinoa – combining it with artichokes and spinach is a great idea!

  • 2 Roslyn // May 26, 2013 at 5:18 am

    This might seem like a silly question but what is fleur de sel?

  • 3 Vicky // May 28, 2013 at 7:34 am

    great! this a combination of simplicity, healthy and yummy!a must try…

  • 4 Spinach Artichoke Quinoa | What Carolyn Cooks // Jan 5, 2015 at 1:44 pm

    […] much research, I started to make one of the only recipes I could find that didn’t have dairy (this recipe), only to realize halfway through that we were out of garlic powder (and quinoa). ┬áTo accomodate […]

  • 5 Melody // Sep 11, 2015 at 4:52 pm

    Chicken stock would be a good choice too…if you aren’t vegetarian that is. I am not, and would add a bit of breast meat to this I think too.

  • 6 instagram // Sep 25, 2018 at 3:22 am

    What a nice recipe to try. Thank you for sharing the post!

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