Recipe: Mediterranean Quinoa Bowl with Grilled Artichokes and Shrimp
The Mediterranean diet is one of the healthiest in the world. It is also one of the most delicious and visually appealing cuisines, with bright and vibrant vegetables taking center stage. In this Mediterranean quinoa bowl, you’ll find grilled artichokes, cucumbers, sweet peppers, fresh tomatoes, olives and pepperoncini sharing space alongside quinoa, shrimp and feta drizzled with a tangy lemon vinaigrette. Light, bright and vegetable-forward, this dish is also surprisingly high in protein. What’s not to love?
Did you know that baby artichokes aren’t actually babies? They are fully mature artichokes that grow on the lower branches of the plant. They are different from Jerusalem artichokes (also called sunchokes) which are a root vegetable harvested from a type of sunflower.
Look for blocks of Greek feta made with sheep/goat milk and packed in brine. You’ll notice a big difference in taste from the pre-crumbled cow’s milk version produced outside of Greece.
The Silicone Kitchen Tools Used
The Silicone Kitchen Cutting Boards
The Silicone Kitchen Baking Cups
Special Equipment Used
Ingredients
½ cup dry quinoa, rinsed
1 cup vegetable or chicken broth
¼ cup loosely packed, roughly chopped cilantro
¼ teaspoon sea salt
1 large lemon
4 to 5 baby artichokes
1 tablespoon olive oil, divided
5 cooked jumbo shrimp, defrosted if frozen
1 cup roughly chopped tomatoes
2/3 cup drained and roughly crumbled Feta
4 mini bell peppers, sliced
½ cup sliced pepperoncini peppers
½ cup kalamata olives
½ cup diced cucumber
½ cup thinly sliced shallots
Juice from one lemon
2 teaspoons Greek Seasoning Blend, preferably Cavender's
1 teaspoon European oregano
1 teaspoon smoked paprika
Instructions
Combine the quinoa and broth in a microwave steaming bowl or covered microwave safe dish and cook on high for 6 minutes. Stir in the cilantro and cook for 1 to 2 minutes longer or until the liquid is absorbed, the quinoa is soft and the spiral shaped germ has separated from the kernel.
Using a The Silicone Kitchen spatula, spread the quinoa evenly across the bottom and up the sides of a shallow serving platter. Set aside.
Using The Silicone Kitchen cutting boards and The Silicone Kitchen silicone Baking Cups, gather and prep the vegetables, fruit, spices and protein.
Slice the shallot, chop the tomato, sweet peppers and cucumbers. Crumble the feta and mince the garlic.
Combine the minced garlic and juice from ½ lemon in a small bowl. Set aside. Slice the remaining half of the lemon into rings.
Rinse the artichokes. Using a small, sharp knife, trim the stems and any dry outer leaves, then cut off the top 1/2″ or so of the plant so that it is smooth.
Place the artichoke and ½ cup water in a microwave steaming bowl or covered microwave safe dish and cook on high for 6 minutes or until the leaves are tender and pull off easily.
Using a serrated knife, cut the artichokes in half along their symmetrical axis. Carve out the furry choke with a serrated spoon, bird’s beak paring knife or small melon baller. Brush or spray the cut side of the artichokes lightly with olive oil.
Heat a grill pan to medium-high. Place the artichokes cut side down and cook for five minutes, or until they begin to smoke and turn brown around the edges. Let cool.
Arrange the sliced shallot, crumbled feta, pepperoncini, kalamata olives, sweet pepper rings, cooked shrimp and artichokes over the top of the quinoa. Drizzle with the remaining olive oil and the lemon-garlic mixture, then sprinkle generously with paprika, sea salt and Greek seasoning blend.
The quinoa and artichokes should be cooled to room temperature by serving time, and the shrimp, feta and vegetables cool to the touch. The dish can also be stored in the refrigerator for up to an hour before serving.
Jackie Alpers is an internationally recognized professional food photographer, and the author of four cookbooks. Visit her website at https://www.jackiealpers.com and follow her at https://www.sonorancorner.jackiealpers.com for more recipes from her home in the Sonoran Desert.