This asparagus, artichoke, & quinoa salad was perfect after this weekend. Coming off a long weekend of single parenting a one year old is no joke. I was also sick, so there’s that. BUT! I am so very thankful for flippin’ fantastic friends who literally went out of their way to get my prescription, offer to help with Harlow, and continually check in on me. All of that to say: I’m tired. But most likely you are, too. That’s all part of parenting/living/working/hustling/all of the things. I’m still drinking coffee and it’s late afternoon. . . also notice Harlow’s cute hand creeping in the picture. She was my photography helper, until she wasn’t. haha Only so much you can do to distract a 12 month old.
Besides being body slammed with mastitis (it’s literally the worst), I had such a great weekend with Harlow. Mommy & Daughter time felt different with Andrew gone. Definitely missed him, but it felt like us against the world, even if just for 4 days. I would look at her and ask out loud for time to slow down. Have you ever had to single parent while under the weather? What did you do? How did you see the light at the end of the tunnel? It’s bound to happen again, so I want to be prepared.
With my hands full and not a lot of time to prepare meals, I needed something tasty and fast. Side note: I don’t know how I would do anything with more than one kid. Anyway, I pulled this meal together with inspiration from Martha herself and her “Raw Artichoke, Asparagus and Farro Salad”. I didn’t add cheese, mostly because I didn’t have any, partially because I want to stay away from too much cheese/dairy. But lets be honest …. cheese is delicious. A tangy goats cheese or feta would work well in this dish. I used what I had on hand and it came together in 30 minutes*.
Asparagus, Artichoke, & Quinoa Salad
This Asparagus, Artichoke, & Quinoa Salad embodies Spring with it's light and bright flavors! It comes together quickly. Perfect for when you're short on time or feeding a crowd.
- 1 Cup Quinoa rinsed
- 1 Tbsp Olive Oil
- Pinch Salt/pepper
- 1 Bunch Asparagus cut on a bias
- 1/2 Bag Frozen Artichokes thawed, rinsed, seasoned with salt/pepper
- 1/2 Cup Frozen Peas thawed
- 1/2 Red Onion finely chopped
- 1 tsp Lemon Zest
- 2 Tbsp Lemon Juice
I always place out my ingredients before doing ANYTHING else. Be sure to thaw out your artichokes and peas (if using frozen) that morning or day before.
After thawing, rinse off the artichokes. To be honest, I'm not sure if it's doing anything, but I feel like it lessens the frozen taste.
Season my artichokes with salt and pepper before placing them into anything!
Cook Quinoa according to the package. I like to do 1 Cup Quinoa to 2 Cups water (or broth - a mix is great, too)
Rinse the quinoa first (I actually know rinsing quinoa helps) to remove something called saponin. Saponin is simply the quinoa's natural coating and can make it taste soapy.
After rinsing - toast the quinoa for just a couple minutes to help enhance it's flavor. You'll notice a big difference in taste by doing so!
Add your water and bring both water and quinoa to a boil. Reduce heat and simmer for 20 minutes, or until liquid has dissolved.
While quinoa is cooking, chop artichokes, asparagus, and onion. Add all veggies to a medium mixing bowl (to which you'll be adding the quinoa later). Toss with olive oil, salt, pepper, and lemon juice.
Add cooked quinoa to mixing bowl and toss to coat.
Add lemon zest. Toss. Season to taste.
*Sweet potato and roasted Carrot were left over and added - I needed to use that up!
PS: shout out to parents everywhere.