Spinach Artichoke Toasted Quinoa Bowls

Spinach Artichoke Toasted Quinoa Bowls


  • 2 TBSP olive oil, divided
  • 1 shallot, finely diced
  • 1 1/2 cups uncooked quinoa
  • 3 cups chicken stock or water
  • 1 cup diced artichokes (thawed from frozen or canned)
  • 3 oz baby spinach
  • 1/2-2/3 cup Greek Yogurt Vinaigrette
  • 1/2 cup freshly grated Parmesan cheese
Spinach Artichoke Toasted Quinoa Bowls


  1. Heat 1 TBSP of olive oil in a large non-stick skillet over medium heat. Add shallots and cook for 3-4 minutes.  Add quinoa and stir to combine. Cook, stirring occasionally, until the quinoa begins to turn golden brown, 6 to 8 minutes. Add water and bring to a boil. Reduce the heat to simmer and cook covered until the water is absorbed, about 15 minutes. 
  2. Add artichokes and spinach to skillet and stir to combine.  Cook for 2 minutes or until spinach is wilted. You may need to add spinach in batches.
  3. Transfer to a bowl and add yogurt vinaigrette and Parmesan cheese. Stir to combine. Serve warm or cold.
Optional mix-ins: grilled chicken, marinated mushrooms, goat cheese
Check out the recipe of the Top Ate Quinoa Bowls Recipes.


nptexas said...

Looks good, but how is it clean? It has meat (stock), oil, and dairy (cheese).

Jen Dickman said...

Thanks for this comment. I have often wondered about this myself, but after completing a lot of research, I've found that clean eating really means something different to everyone. If you are interested in my definition, check out this link: http://www.topateonyourplate.com/2014/01/top-ate-clean-eating-recipes-part-i.html.
In addition, I didn't label this recipe as a clean eating recipe, although it was grouped with several other quinoa recipes that are clean. I could see how you might think this!
In any case, thanks for stopping by!