So my little friend, Shannon, went to a restaurant in Bloomington, Minnesota called, Ciao Bella, and this delicious and healthy recipe was on the menu...
Ingredients:
1/2 c. quinoa, cooked
1 14 oz. can artichokes, drained and chopped
1 c. fresh spinach, roughly chopped (I used arugula.)
1 red bell pepper, diced small
4 oz. provolone cheese, diced into tiny cubes
1/2 avocado, diced
Salt and pepper, to taste
Parmesan cheese, grated
Asparagus, chopped (optional)
Hearts of Palm, chopped (optional)
Lemon Vinaigrette:
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon sugar
Once again, I used this amazing product to help me with the chopping of the artichokes and arugula (or spinach)!
- Combine ingredients to make lemon vinaigrette and set aside. *You will have wayyyyy more vinaigrette than you need, so you can quarter the recipe or you can save the rest for a later date!
- Cook quinoa according to package directions. Let cool.
- Chop the artichokes, arugula (or spinach), red pepper, cheese, and avocado, (and other listed optional ingredients if desired) and combine in medium bowl.
- When cooled, add cooked quinoa to veggie mixture. Using an amount to your liking, drizzle the lemon vinaigrette over the quinoa salad mixture and stir to combine. Salt and pepper to taste.
- Top with a sprinkle of Parmesan cheese.
- Yum! Enjoy!