Quinoa-Stuffed Artichokes

By: Karen Tumani

Quinoa-Stuffed Artichokes
cuisine icon Duration
10 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 15 minutes or less, 2 servings, artichokes, chopped cilantro leaves, cranberries, cut small, grated ginger or lemon zest, healthy, instant pot, juice of 1 lemon, olive oil, pepper, pressure cook, pumpkin seed, quinoa, raw, salt, sun-dried tomatoes, to taste, vegetables, vegetarian

serving icon Servings
2 Servings
Ingredients
  • 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
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • chopped cilantro leaves
  • Salt to taste
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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