Enough quinoa to yield 3 cups of cooked quinoa
1/2 cup sunflower seeds
4 green onions thinly sliced
1/2 tsp. garlic powder
1 pear diced
1 diced green bell pepper
1 diced red bell pepper
4 stalks of diced celery
1/2 tsp. crushed red pepper flakes
3 tsp. agave nectar
1 tsp. of salt (or to taste)
2 whole artichokes
1. Sliced the green onion thin
2. Diced the green and red bell pepper
3. Chopped the pear into bite size or smaller pieces
4. Diced the celery into thin pieces
Once the artichokes are finished boiling, I removed them from the water and placed them on a cutting board. I cut them in half with a serrated knife. Then I put them on sheet pan with their hearts exposed. While exposed I misted them with olive oil with my "Misto" then I seasoned them by sprinkling minced garlic, fresh ground black pepper, and sea salt on them (If you don't have a "Misto" just brush them in olive oil). Then I placed them in the preheated oven (400 degrees) for 15 minutes. I left my oven light on to make sure they didn't get too crispy.
part. You can eat all the heart you want. It's a very sad ending for the artichoke but a wonderful experience for the eater. And to quote my now seven year old son, who was 3 at the time of the quote, "Lehman's aren't quitters, we are eaters"!
I served these artichokes on top of the pilaf for a vegetarian and migraine-friendly dinner.
**This pilaf goes great with both fish and meats as well.