Baked Quinoa with Tomatoes and Artichokes
Prep time: 
Cook time: 
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Serves: 6 ppl
  • 1.5 c Quinoa, soaked for 8-10 hours, drained and rinsed
  • ¼ of a Large Red Onion, thinly sliced
  • Sea(weed) Salt, to taste (I use about ¼ tsp)
  • 1 c Water
  • 1 can (or preferably, jar) of Artichokes hearts, cut into quarters
  • 1-2 Boxes of Cherry Tomatoes, halved (or diced larger tomatoes) (or thinly sliced fennel and/or mushrooms to keep it nightshade-free).
  • 2-3 Garlic cloves, thinly sliced
  • 2 tsp dried Oregano
  • ½ tsp dried Chili Flakes (optional)
  • 1 tsp Extra Virgin Coconut Oil
  • ¼ c fresh Basil, torn up
  • 2 Tbsp Extra Virgin Olive oil
  • Nut-based Goat Cheese (see recipe link in body of this blog)
  1. Preheat the oven to 350*F
  2. In a bowl, toss the soaked quinoa, red onion and salt together.
  3. Spread out evenly in an ovenproof, approximately 8 x 11 inch (28 x 21 cm) casserole dish.
  4. Separately, toss the tomatoes, artichokes, garlic, oregano, melted coconut oil and a pinch of salt together and spread evenly over the top of the quinoa, ensuring that all of the quinoa is covered.
  5. Pour the water evenly over top.
  6. Bake, uncovered for 45 minutes or until all of the water has absorbed into the quinoa.
  7. Top with the fresh basil, olive oil and cheese (or a squeeze of lemon and sliced avocado if you're not making the cheese).
Recipe by The Crushing Cancer Kitchen at