Ingredients
3 artichokes
1 cup of tricolor quinoa
2 cups of water
1 carrot, diced
½ green peppers; ½ red peppers
½ cup pitted olives
A handful of finely chopped cilantro
1 lemon
1 orange
3 tablespoons of sesame oil
Salt and pepper to taste
Instructions
1. Cook the artichokes in boiling water for 40 minutes or until soft.
2. Cut the artichokes into half and remove the inside.
3. In a bowl mix the artichokes with olive oil. Bake at 175 C for 15 minutes.
4. In a saucepan cook the quinoa until the smell of toast begins to come out. Add cold water, bring to a boil and lower the heat. Cook for about 15 minutes. Remove from the heat and let stand with the lid on for 5 minutes. Remove from the pot and cool.
5. In a skillet add the carrots and bell peppers, and sauté for 10 minutes until tender and lightly browned. Reserve everything in a bowl until cool.
6. In a large bowl mix the quinoa with the sautéed vegetables, lemon and orange juice, the cilantro and the sesame oil.
7. Serve the artichokes stuffed with the quinoa. It can be accompanied with a bed of kale macerated in lemon juice and olive oil.