Chimichurri Quinoa Stuffed Artichokes

I'm a sucker for a sale. I'm an even bigger sucker for artichokes. Did you catch Artichoke 101? Yesterday, after my tearful goodbye to my mom, I stopped by the grocery store for some much needed retail therapy. What? You don't count food shopping as retail therapy? Well I do. Moving on now...

Artichokes were on sale, and by on sale I mean for sale. I've seen better deals, but hey, I was sad. So I bought four of them with the intention of stuffing them full of something delicious...but what? What was delicious and perfect for stuffing? I know! Chimichurri Quinoa! (My Costco-sized bag of Bob's Red Mill Quinoa is shrinking rapidly!) What is Chimichurri Quinoa? Well, the recipe was buried in the pit of my little blonde brain. Meaning, I made it up. So it's sort of a mix between a chimichurri sauce and a tabouli. All you need to know is that it's amazing, vegan, gluten-free, and perfect for lunch, dinner or hearty snack. I ate it for both lunch and dinner today. But hey, I love everything I make. So I'm totally impartial.

Have you ever tried one of my recipes? Let me know if you have, and send me a picture of something if you have it! I'll post your pic and give you a public thank you for your hard work.

Chimichurri Quinoa Stuffed Artichokes
Serves 4 (with extra quinoa)


4 Medium Artichokes
2 Cloves Garlic
Juice of 1 Lemon

1 C. Quinoa, rinsed well and drained
1 tsp. Sea Salt + 2 C. Water for cooking quinoa

2 C. Flat-leaf Italian Parsley
1/2 C. Mint Leaves
1/3 C. Raw Apple Cider Vinegar (like Bragg's)
1/3 C. Olive Oil
Juice of 2 Lemons
1 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Lawry's Seasoned Salt
1 tsp. Red Pepper Flakes

4 Small/Medium Tomatoes


First, assemble your ingredients:

Next, cook quinoa by bringing 2 c. of water to a boil, adding 1 c. of quinoa, and reducing heat to simmer white covering. Cook for 12 minutes. Fluff with fork and set aside. Now, prepare the artichokes. See my Artichoke 101 for more tips.

Place prepared artichokes in a large heavy-bottomed pot on the stove, and fill half-way with water and add 2 cloves of garlic and the juice of 1 lemon. Steam for 45 minutes to 1 hour. Artichokes are done when the leaves pull out easily.

Place parsley, mint, apple cider vinegar, olive oil, the juice of 2 lemons and the spices in a blender. Liquefy.

Dice tomatoes and sprinkle with salt and pepper.

Mix cooked quinoa, chimichurri sauce and tomatoes in a large bowl.

Viola! Here is your finished quinoa. Doesn't it look yummy?

With tongs (or fingers) remove the center leaves from the artichokes. Allow to cool for 10-15 minutes before attempting.

Scrape out the fuzzy "choke" of the artichoke with a spoon. Careful! You don't want to scrape the heart, that's the best part!

Here are your four prepared artichokes:

Stuff each with the chimichurri quinoa until full. 

Garnish and enjoy!

The finished product:

And a close up for all of you food porn lovers:

Now, what are you waiting for? Go get yourself the mall grocery store for some retail therapy!


  1. Erin, that looks so fabulous! Is there anything you can't do? I'm a little scared of artichokes, but Gigi always begs me to make them. Go figure!


  2. FANTASTIC meal! Although I love me some artichokes, I could eat the stuffing alone! YUM!


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