As many of you may have noticed my husband works unpredictable hours based on what is going on at his office so I never know when he will be home for dinner. Needless to say this makes planning tough at best. Today he was home earlier than usual and that meant I had nothing started for dinner. This is one of those dishes I make when I need a quick meal. In the bad old days I would have served this over whole wheat pasta and with either ricotta salata or feta cheese. However this version over quinoa and with nut ricotta is just a good and much healthier. I added some fresh spinach just before serving to up the nutrition. Here is what I made for dinner tonight.
Southern Italian Artichoke and Tomato Sauce over Quinoa
Serves 2 hungry adults
Ingredients:
1 cup quinoa
2 cups water
½ yellow onion, peeled and thinly sliced
2 cloves garlic, peeled and finely minced
¼ cup water to sauté onion and garlic
14 ounces diced tomatoes, no salt added
2 tablespoons capers, drained
10 kalamata olives, pitted and minced
1 tablespoon wine vinegar
2 cups artichokes, quartered
4 cups baby spinach, roughly chopped
2 tablespoons lemony pine nut and macadamia ricotta
Directions:
Combine the quinoa and water and bring to a boil. Cover and simmer for 20 minutes, or until the water has been absorbed.
Water sauté the onions and garlic until soft. Add the remaining ingredients except the spinach and ricotta. Simmer until the quinoa is done. Turn off the heat and add the spinach and stir it in. The heat from the sauce will lightly wilt the spinach.
Serve the sauce over quinoa and top with ricotta.
Nutritional Information:
Amount Per Serving
Calories - 590.28
Calories From Fat (27%) - 159.66
Total Fat - 18.08g
Saturated Fat - 1.46g
Cholesterol - 0mg
Sodium - 840.86mg
Potassium - 2013.03mg
Total Carbohydrates - 91.13g
Fiber - 20.51g
Sugar - 7.37g
Protein - 23.43g
Comments:
This is one of my favorite sauces. I have loved artichoke and tomato sauce for as long as I can remember. It is also good with fennel seeds and crushed red pepper flakes if you like. If you have fresh fennel that would also be great in this sauce.
Each serving of this dish contains approximately 7,600IU of vitamin A, 235mg of calcium, 9mg of iron, 400mcg of folate, 315mcg of vitamin K, 525mg of phosphorus, and 270mg of magnesium.
Unrelated note:
Today was another hectic one at our place. I am really looking forward to things settling down around here. This weekend will also be a busy one for us. I should have time to get in a recipe a day, but it might not be much more than that. If I can find time to post more than once a day over the weekend I will. I hope you all have a great a weekend and I will be back tomorrow.
oh this looks good. sorry to be so repetitive with my comments but its just true!! i am out of quinoa, and spinach and... well i need to go to the store:)
ReplyDeleteMichelle,
ReplyDeleteThanks! :-) I think this might be something you could feed your parents the next time they visit. My omni parents like this.
ttyl,
Alicia
What? Whole wheat pasta is bad? Waaah. I finally think I'm doing things right. Harumph. Well, anyhow, the dish looks amazing, and I'm sure it tastes as good as it looks. Anything with artichokes and spinach has my vote!
ReplyDeleteBlessed Mama,
ReplyDeleteWhole wheat pasta is only a problem for those of us focused on keeping our blood glucose level down, in our case due to cancer. We still eat pasta every once in a while, just not as often as I would like (every night). ;-)
The nut cheese works really well in this dish. I forgot that you were also an artichoke girl. I think you will really like this sauce.
talk to you later,
Alicia
This looks and sounds so yummy... I lurve capers and artichokes.
ReplyDeleteI have so got to make that pine nut and macadamia ricotta...it looks so good like it just puts the food over the top.
Rose,
ReplyDeleteYou do need to make the pine nut and macadamia ricotta. It made all the difference in the dish, in my opinion. That has become my new go to nut cheese since it is so quick and easy. Since both you and I like the almond feta I will see if I can make that recipe quicker. I will try to remember that when I need more nut cheese.
talk to you later,
Alicia
I am switching out of almost all wheat foods, although I am struggling with vital wheat gluten... What is you opinion about it?
ReplyDeleteBTW, your food looks so good, I almost licked the computer screen!
Brandi,
ReplyDeleteI actually love things made from flour, particularly pasta and bread. But because it is so finely milled it causes the blood sugar to rise rapidly even when it is whole wheat. Since we are trying to keep our blood glucose under control flour is on our "rarely consume" list. When we do have it we try to keep the portions down and consume it with lots of low GI foods to reduce the blood sugar impact. Wheat berries don't have a high GI so I am okay with consuming those. What is your opinion?
Vital wheat gluten, while also finely milled, doesn't have the same blood sugar impact of flour. Since it is also processed I try to use it sparingly. Gluten is so high in protein I don't want to eliminate it all together. I think we eat seitan about once a week. I think many vegans eat gluten with most meals like omnis eat meat. In my opinion too much of any single item isn't a good idea. What are your thoughts on this issue? I would love to know.
Thanks for the nice compliment on our dinner. :-)
talk to you later,
Alicia
Oh yum. This looks and sounds fantastic. I'm sure it tasted even better! Definitely going to have to give this one a try. My list just keeps growing LOL. Hope you're having a good weekend.
ReplyDeleteHeather,
ReplyDeleteThis was tasty and quick. My favorite combination in a meal. Did you notice I didn't use any fennel seeds? Just for you....LOL!
We have gotten a slow start this morning. But that is what weekends are for right? I hope you have a great weekend too!
talk to you soon,
Alicia
This looks very good! Yummy..
ReplyDeleteDebra @ Vegan Family Style
PS There is a giveaway on my blog- ends in a few days.. check it out!
LOL on the fennel! I'm going to try it one of these day just for you. Yep, weekends demand slow starts to the day.
ReplyDeleteDebra,
ReplyDeleteThanks.
Heather,
I knew you would love the fennel comment. Somehow I think you will love cooked fennel. I was never a big fan of raw until recently, but have always loved it cooked.
Good to know we aren't the only ones that get a slow start on the weekend.
talk to you soon,
Alicia
That sauce sounds amazing! Artichokes are hands down my favorite food (well, that and watermelon are tied, actually) and I love them in any way shape or form. Paired with tomatoes!? Sign me up! Can't wait to try it :-)
ReplyDeleteCourtney
Courtney,
ReplyDeleteI am very fond of artichokes myself. ;-) The hubby though, not so much. But he tolerates them for me. I think you will like this.
Alicia
He only "tolerates" them?!? His taste buds need to be checked out, lol! They are SO good!
ReplyDeleteCourtney
Courtney,
ReplyDeleteI know, boggles the mind doesn't it? And I adore artichokes, especially the little baby ones. Oh well more for me!
Alicia