We can only remind you too often. In spring : the consumption of green vegetables and legumes is essential for a body in shape and a morale of steel.
Flemme? No time, no idea?
Are you badly inspired in front of your empty fridge and waiting for the last minute to be starving in front of the enticing app that is overflowing with burgers and ramen without vitamins?
We are inspired by Lene Knudsen's Ultra Green Vegetable batch cooking recipes by cooking an insane and delicious salad worthy of the best coffee-shops .
The extra thing? The recipe includes 3 large portions that can be enjoyed between two Zoom meetings or to slip onto a Netflix tray when you're exhausted and about to order.
A tip: to prevent the artichokes from oxidizing and blackening, you can sprinkle them with lemon juice when cutting and then place them in boiling water.
To do in advance 20 min
Cook the quinoa as directed on the package. Place the soup ingredients in a storage container in the refrigerator. Cut off the end
artichokes and shorten the heads and tips of the leaves. Cut them in half and sprinkle them with the lemon juice. Immerse them for 7 to 8 minutes in salted, lemon-flavored boiling water. In a pan, grill the artichokes face side down in olive oil for 6 to 7 minutes. Remove layers of leaves and keep only the most flexible leaves. Cut them into quarters. Drizzle them with olive oil and place them in a cool box.
To do on D-day 15 min.
Cut ultra-thin baguette slices and toast them in the oven with a drizzle of olive oil, salt and pepper for 6 to 8 minutes at 200 ° C. Mix the ingredients for the soup and season. Pour into bowls. Sprinkle with chopped dill and add a drizzle of olive oil. Combine the quinoa, artichoke wedges , herbs and baby spinach .
Pour in the dressing. Sprinkle with pistachios . Serve with croutons and cold soup.