Jerusalem Artichoke and Brown pilaf with Quinoa

healthier lifestyle


  • 1 cup left over brown rice
  • ½ cup left over quinoa
  • 1 cup sautéed spinach
  • 3 artichoke’s, boiled in water and lemon
  • Small handful of chopped coriander and mint for garnish
  • 3 tbsp toasted sunflower seeds
  • Salt and fresh black pepper
  • 1 small garlic crushed and added to the dressing


  • Use the water from the artichoke that contains the juice of 1 lemon and ¼ cup olive oil

Preparation for the sautéed spinach:

  • Place spinach in a pot and cover so that it releases it’s water.
  • Drain, set aside and chop slightly.
  • Bring ¼ onion chopped finely and sautee in olive oil.
  • Once the color becomes transparent add it to the spinach and sautee for another 3 min.
  • Remove it from the heat.

Preparation for the artichoke:

  • Bring frozen artichokes and boil them in water with 1 whole lemon juice and 2 tbsp olive oil.
  • Once cooked through remove, chop into cubes and set aside.

Assembling the salad:

  • Place the brown rice at the bottom of the plate.
  • Add quinoa followed by spinach.
  • Add the artichoke
  • Add The sunflower seeds and the handful of coriander and mint.
  • Dressing on the side.