Quinoa Artichoke and Tomato Salad

I've really been digging on quinoa lately.

Sometime ago, I read about how good it was for you, so I ran out and bought a box.
I put it in my cabinet and it sat there...and sat there...and sat there. 

Don't ask why it took me so long to try it, but once I did, I was hooked.

This salad is a great quick fix for a delicious lunch, and healthy too. You can eat it hot, room temperature or cold. I prefer room temperature, so any leftovers, I take the chill off in the microwave.

Linked with Addicted to Recipes: Scrumptious Sunday Link Party.

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Quinoa Artichoke and Tomato Salad

1 cup quinoa
2 cups chicken broth
1 8 oz jar artichoke hearts, drained & chopped
1/3 cup sun-dried tomatoes
1/2 cup cherry tomatoes, cut in half
1/3 cup parmesan cheese, grated
2 tbsp fat free Italian dressing
1 tbsp mayonaisse or miracle whip
Fresh chopped parsley
Salt and Pepper

Stir together quinoa (rinse if needed) and broth. Bring to a boil, reduce to simmer, cover and cook for 15-17 minutes or until liquid is absorbed and quinoa is tender.

Meanwhile, place artichokes, tomatoes and parmesan into a large bowl. In another smaller bowl, stir together dressing and mayo.

Add warm quinoa to vegetables and stir. Pour in dressing mixture and toss to coat. Taste for salt and pepper then serve with parsley and more parmesan and pepper on top, if desired.

Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes

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First off, I'm gonna get it out there. This did not photograph well.

I even considered not posting it for just that reason. 

But, I couldn't do that to you. It was that good.

I've been on a bit of a artichoke kick lately, but I don't apologize. 

They've just been hitting the spot...itching the itch. You get my drift.

This is a great go-to dish.

So easy, healthy and just down right delish.

Linked with Sunflower Supper Club: Weekend Potluck and
Rattlebridge Farm: Foodie Friday.

Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes

1 Spaghetti Squash, roasted

2 tbsp olive oil, plus more for roasting

Salt and Pepper

1/2 onion, sliced

3 cloves garlic, minced

Red Pepper Flakes

1/4 cup chicken stock (or vegetable)

1/4 cup white wine

4 oz artichoke hearts, chopped

1/4 cup basil pesto

1 cup sweet cherry tomatoes, halved

Parmesan Cheese

Fresh Parsley

Pre-heat oven to 400 degrees.

Cut spaghetti squash in half, drizzle with olive oil and sprinkle on salt and pepper. Roast on a baking sheet, cut side down, for 40-50 minutes or until squash is tender. Let cool, then using a fork, scrape out squash. It will come out in shredded pieces resembling spaghetti.

Add 2 tbsp of olive oil into a large heated skillet. Add onions and sauté 3-5 minutes. Add garlic and red pepper flakes and continue to sauté another couple minutes. Add white wine and chicken broth. Simmer 3-5 minutes. Stir in basil pesto; add cherry tomatoes and simmer 2 minutes. Add spaghetti squash, parmesan cheese and fresh parsley. Stir to combine. Taste and add salt and pepper if needed. You can also add additional chicken broth if needed/desired.

Basil Pesto

2/3 cup basil leaves

2 cloves garlic

1/3 cup nuts (I used almonds and pecans)

Juice of 1 lemon

Salt and Pepper

1/4 cup parmesan cheese

1/4 cup olive oil

Put first six ingredients into a food processor and pulse into a paste. Add cheese and pulse to blend. With machine running, pour in olive oil and mix to incorporate.

Spaghetti Carbonara with Sun-dried Tomatoes and Artichokes

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I love pasta.

It's so easy, delicious and comforting, and the flavor combinations are really, 

pretty much unending.

I made Spaghetti Carbonara last night. I have to say, it's actually the first time I've made this. 

Don't ask me why.

I really enjoyed the addition of the sun-dried tomatoes and artichoke hearts. 

Stupendous!

Linked with Rattlebridge Farm: Foodie Friday.

Spaghetti Carbonara with Artichoke and Sun-dried Tomato

1 lb thin spaghetti

1 tbsp olive oil

4 oz bacon

1/2 cup onion, finely chopped

4 garlic cloves

Red pepper flakes

2 large egg yolks

1 cup parmesan cheese

1/2 cup white wine

6 oz sun-dried tomatoes

6 oz artichoke hearts, chopped

Salt and Pepper

Fresh chopped parsley

Cook pasta in lightly salted boiling water just until they're on the shy side of al dente. Drain, reserving 1 1/2 cups of pasta cooking water; drizzle pasta with a small amount of olive oil and toss.

Cook bacon in a large skillet until crisp. Remove bacon and set aside. 

To the same skillet, add 1 tbsp of olive oil to the bacon grease; add onion, garlic and red pepper flakes. Saute for 3-4 minutes. Add cooked spaghetti and toss for 1 minute. Add egg yolks that have been tempered in 3/4 cup of pasta cooking liquid. Toss with spaghetti until thickened. Add 1/2 cup white wine and parmesan cheese. Toss to combine and continue tossing over heat until the cheese is melted and wine is absorbed. Stir in sun-dried tomato and artichoke hearts. Add more cooking liquid if needed. Taste for seasoning and add salt and pepper, accordingly. Stir in freshly chopped parsley and chopped reserved bacon.

Serve with additional parmesan cheese and parsley.