Most days of the week, you’ll find me devouring vegetable-rich meals that reflect what’s in season—a surefire way to savor delicious, nutrition-packed, exciting lunches and dinners even when I’m short on time. There are limitless variations on a spring salad thanks to the bounty of fruits and vegetables to choose from. And thanks to Salad Seasons, Sheela Prakash’s inspired new cookbook, I’ve been experimenting with some new favorites. Bursting with colorful salads that never feel repetitive, this book makes me excited to create big colorful bowls that deliver a powerful dose of nutrients, and (just as important) bring joy to all the senses.
Warm Spinach-Artichoke Salad with Quinoa Crunchies
If the onset of spring has you excited to embrace this way of cooking, here’s how to start: first, scoop up your copy of Salad Seasons and discover genius flavor combinations that will make you swoon. And second, try this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a short list of simple ingredients, this is one you can whip up last-minute, and the final dish tastes much more complex than the sum of its parts.
I think it makes a perfect main-course lunch or a genius side for any warm-weather dinner party. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad super easy without sacrificing flavor.
Sheela Prakash is a food and wine writer, recipe developer, and the author of two cookbooks: Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food and Salad Seasons: Vegetable-Forward Dishes All Year. She is the Senior Contributing Editor at Kitchn, where she writes about home cooking, wine, and wellness, as well as develops and tests recipes geared toward the everyday cook. She also works extensively with a number of other outlets and brands such as Simply Recipes, Serious Eats, Culture Cheese Magazine, Clean Plates, Swanson, Land o Lakes, and RightRice, and was previously on staff at both Epicurious and Food52.
The Not-So-Secret Ingredient: Marinated Artichoke Hearts
Sheela credits this salad’s unique, seasonal flavor to the use of jarred artichoke hearts. “While it’s hard to beat the flavor and texture of fresh spring artichokes,” she writes in the recipe’s headnote, “they’re a bit tedious to work with and they’re not always readily available.” Of course, there’s no better time than spring to enjoy artichokes’ earthy taste. By using marinated artichoke hearts, Sheela notes that you’re not only streamlining your spring cooking, but your salad will benefit from the brown, crisp edges artichokes develop when roasted.
To finish off your salad, Sheela tosses the roasted artichoke hearts with baby spinach leaves. Then, she adds this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a light yet warming bowl” that we’ll be digging into all throughout the spring.
Other Ways to Use Marinated Artichoke Hearts
Often compared to hazelnuts or almonds, artichoke hearts have a delicious nuttiness that makes their taste quite unique as a vegetable. There are several ways you can incorporate these flavorful bite-sized into your everyday dishes.
- Top your favorite salads.
- Toss into pasta dishes.
- Fold into your favorite dip.
- Add to your favorite antipasti platter.
- Enjoy straight from the jar!
Ready to add classic, Mediterranean flavor to your cuisine?
Keep reading for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and be sure to pick up her latest book, Salad Seasons: Vegetable-Forward Dishes All Year.
Warm Spinach-Artichoke Salad with Quinoa Crunchies
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Description
If you haven’t welcomed jarred artichokes into your always-on-hand list of pantry staples, this recipe is the place to start. Sheela Prakash uses them as the base of this fresh and satisfying grain salad. It’s our spring go-to.
Ingredients
Scale
- 1/2 cup quinoa
- 3/4 cup water
- Kosher salt
- 2 (12-ounce) jars marinated quartered artichoke hearts, drained
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Freshly ground black pepper
- 5 ounces baby spinach (about 5 packed cups)
- Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 2 scallions (white and green parts), thinly sliced
Instructions
- Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F.
- Place the quinoa in a fine-mesh strainer and rinse well. Transfer the quinoa to a small saucepan, add the water and 1/4 teaspoon salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Taste and season with additional salt as needed. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate to cool while you roast the artichokes.
- Meanwhile, place the artichokes on a rimmed baking sheet, toss with the olive oil, 1/4 teaspoon salt, and several grinds of pepper, and spread into a single layer. Roast on the bottom rack, tossing halfway through, until browned, 18 to 20 minutes. Remove from the oven and immediately scatter the baby spinach over the roasted artichokes to very lightly wilt while you toast the quinoa. Switch the oven to broil on high.
- Use your fingers to break up any large clumps of quinoa, ensuring it’s spread into a single layer. Transfer the baking sheet of quinoa to the top rack and broil, tossing frequently, until the quinoa is browned and crispy, 5 to 7 minutes.
- Gently toss the vegetables with the lemon juice, a generous pinch of salt, and several grinds of pepper on the baking sheet. Taste and season with additional salt and pepper as needed. Divide among 4 individual plates or shallow bowls. Sprinkle with quinoa crunchies, feta, and scallions and drizzle with olive oil.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Salad
Keywords: Spinach-artichoke salad, salad seasons
SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig
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