Arroz Chaufa (Peruvian Fried Rice) With Shrimp
Quinoa-Stuffed Artichokes
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This cooking enthusiast has always been linked to the world of gastronomy, through her family.
| Servings |
2 Portions
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Ingredients
To prep:
- 2 artichokes raw
- ⅓ 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
Ingredients
To prep:
For the vinaigrette:
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Instructions
- Open the center of the artichokes and remove the leaves from the center until you see the heart, using a spoon.
- In a bowl, mix the quinoa, with the pumpkin seeds, cranberries, dried tomatoes, pepper, salt, and ginger.
- Using a spoon, fill the artichokes with the quinoa mix.
- 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.
- 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.
- 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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