Asparagus, Artichoke, Quinoa Salad

Do you ever get tired of staring at something in your fridge? I do.

Now I’m not talking about the staples that are always in there but those odd items that seemed like a good purchase at the time or even served a really good purpose. But now they just stare at you every time you open the fridge.

Meet my giant jar of marinated artichoke hearts from Costco.

Now I’m positive I paid a ridiculously good price for these guys and judging by its level, I’ve made a recipe or two that’s used up a sizable amount. They have an incredible shelf life too. I don’t think these expire till mid 2013 and I’ve had them for what? Probably close to two years?

So what is the big deal? It is still there! And I can’t throw them out, that would be wasteful! But I do kind of want to use the jar for storing some dry goods…

Necessity, the mother of invention and it involves some beautiful ingredients. Like artichoke hearts, asparagus, and garlic.

They get all tossed in some olive oil and a generous sprinkle of kosher salt.

And before you know it they are roasted down to nothing but goodness.


If you wanted to you could stop there and just eat the veggies. It is a great combination. But as usual, I wanted something a bit more hearty so why not quinoa and some toasted nuts? It’s full of so much win.

As soon as I was sure I got the last shot I needed, I stopped everything and ate. It was a fabulous dinner.

Asparagus, artichoke, quinoa salad

Recipe by: Elisabeth Norris

  • 10 asparagus spears, stems removed
  • 1/2 cup marinated artichoke hearts, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1-2 tablespoons olive oil
  • Kosher salt
  • 1 cup quinoa
  • 1/4 cup toasted walnuts, roughly chopped

Preheat oven 375ºF. Line a baking sheet with parchment.

Remove stems from the asparagus, rough chop the artichoke hearts (bite sized pieces), and roughly chop the garlic. Take the veggies and spread them out on the parchment paper. Drizzle olive oil over veggies and sprinkle with salt. Toss well.

Bake for 10 minutes. Turn asparagus and toss. Bake another 5-10 minutes.

Remove from oven and let cool a bit. Once cool enough to handle, cut asparagus into bite size pieces.

Add the quinoa and veggies into a medium size bowl. Toss. Split mixture into two bowls and top each with half the toasted walnuts.

Serves 2 as a hearty side.

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