Quinoa-Stuffed Artichokes
By :Karen Tumani
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Duration 10 Minutes
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Main Dishes
Servings
2 Servings
Ingredients
To prep:
  • 2 artichokes, raw
  • cup quinoa,raw
  • 1 tbsp pumpkin seed
  • 1 tbsp cranberries
  • 2 tbsp sun-dried tomatoes, cut small
  • ¼ tsp pepper
  • ½ tsp salt
  • ½ tsp grated ginger or lemon zest
For the vinaigrette:
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • chopped cilantro leaves
  • Salt to taste
Duration 10 Minutes
Diet Vegetarian
Cooking Technique Pressure Cook
Home Category Main Dishes
Servings
2 Servings
Ingredients
To prep:
  • 2 artichokes, raw
  • cup quinoa,raw
  • 1 tbsp pumpkin seed
  • 1 tbsp cranberries
  • 2 tbsp sun-dried tomatoes, cut small
  • ¼ tsp pepper
  • ½ tsp salt
  • ½ tsp grated ginger or lemon zest
For the vinaigrette:
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • chopped cilantro leaves
  • Salt to taste
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Open the center of the artichokes and remove the leaves from the center until you see the heart, using a spoon.
  2. In a bowl, mix the quinoa, with the pumpkin seeds, cranberries, dried tomatoes, pepper, salt, and ginger.
  3. Using a spoon, fill the artichokes with the quinoa mix.
  4. Place the stainless steel inner pot inside the Instant Pot®. Put the artichokes inside the bowl and fill with water up to ¾ of the height of the artichokes. Also add water in the center of the artichokes, until the quinoa is covered with water. 
  5. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  6. When done, press Cancel. Once all the pressure has been released, open and carefully remove the artichokes with tongs. Serve with vinaigrette.
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