Crispy Artichoke Hearts over Lemon Quinoa

This Crispy Artichoke Hearts over Lemon Quinoa recipe is my kind of spring grain bowl. It’s not just a pile of ingredients, there’s a method and it’s assembled with intention. We’re leaning heavily into the season here with the leeks, artichokes, and lemons, but doing it in a way that feels low-effort and very weeknight friendly.

And yes, we are using canned artichokes. I know fresh can feel like the right choice, but they can be a project, and this! is! not! the! time! Once the canned artichokes hit a hot oven, they get golden and crisp around the edges and lose any trace of that tinny flavor.

Everything else builds from there. Jammy roasted leeks, lemony quinoa, and an easy cilantro + olive oil base that’s intentionally a little textured so it clings to every grain instead of disappearing. A scoop of tahini gets stirred in at the end for a bit of creaminess. If you like things extra creamy, you can absolutely double it.

It’s simple, but it feels layered and very spring-forward, which is exactly what I want right now.

Ingredients you’ll need for this crispy artichoke hearts over lemon quinoa bowl

So this bowl is packed, but to be honest, I think all grain bowls should be. Here are all the ingredients you need:

• 1 cup quinoa of choice
• 3 medium leeks, whites only
• 1 (14 oz) can artichoke hearts
• 6 tablespoons extra-virgin olive oil, plus more for roasting
• Diamond Crystal kosher salt
• Freshly cracked black pepper
• 1 large lemon, divided
• 1 large bunch (3 oz) cilantro, plus extra for serving
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes, 1/4 teaspoon if you are heat-sensitive
• 2 teaspoons Mexican oregano
• 1 tablespoon tahini
• 1/2 cup water
• 1/3 cup kalamata olives
• 1 (13.5 oz) can white beans or chickpeas, drained and rinsed
• Greek yogurt or labneh, optional for serving

Why use canned artichokes over fresh

I know fresh artichokes might feel like the aspirational choice, but for a recipe like this, canned just wins. They’re already trimmed, cooked, and sitting there waiting for their glow-up. No trimming outer leaves, no fuzzy choke removal, no wondering if you’ve cut them down correctly.

And, since we’re roasting them until slightly charred and crispy, any of that subtle “canned” flavor completely disappears in the oven. What you’re left with is all the good stuff: tender centers, crispy edges, and a slightly nutty, savory bite that works perfectly in a quinoa bowl.

Ingredient substitutions

This recipe is truly delicious as is, but it is very flexible – nearly every ingredient can be customized to better fit your needs. Here are some substitution suggestions:

• Quinoa: Can be swapped for brown rice, white rice, couscous, or even barley. Just note that they all cook a little differently, so refer to the package instructions, as your timing may shift.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, or really any oil you like!
• Cilantro: You can truly use any tender herbs you like. I think parsley is the best for maintaining color and not overpowering the flavor.
• Red pepper flakes: Swap for 1/4 teaspoon of cayenne pepper, or you can omit.
• Kalamata olives: Can be swapped for black olives or Castelvetrano olives. If you don’t like olives, you can leave it out all together, or sub for a pickled pepper that you like! Something extra salty really helps here.
• White beans: You can choose really any variety of white bean here, such as navy beans, cannellini beans, butter beans, or chickpeas. But really, any kind of bean you prefer will work.

How to make this recipe

Aside from some initial prep, this dish ultimately breaks down into three main steps. Here’s how to make it:

To get started, preheat the oven to 400°F convection, or 425°F standard and begin cooking your quinoa according to package instructions.

1. Roast the leeks and artichokes

Clean the leeks well and remove the green parts (freeze them for stocks or later use). Cut the whites into 1-inch pieces and scatter them on a baking sheet. Drain and rinse the artichoke hearts and scatter them on the same baking sheet.

Drizzle with 1 tablespoon of olive oil, then season them with 1/2 teaspoon of salt and a few cracks of black pepper. Mix to coat, then roast for 20-25 minutes, or until the edges of each vegetable are beginning to char.

2. Make the cilantro oil

While those are roasting, halve a lemon and discard the seeds. Cut one half into wedges for serving, cut the peel off the other half and finely chop it. Set aside.

Chop up a bunch of cilantro, stems and all, into a pile, the finer the better. Reserve 1/2 cup for serving and set the rest aside.

Place a large pan over medium heat and add the remaining 5 tablespoons of olive oil. Add 1/2 teaspoon each of garlic powder and red pepper flakes, plus 2 teaspoons of Mexican oregano. Then add the chopped lemon and swirl this all together.

Simmer for 2 minutes, then season with 1/2 teaspoon of salt. Add the cilantro and stir. It should wilt in about 1 minute.

3. Bring the quinoa together

By now the quinoa should be finished, so add that into the pan and reduce the heat to low. Add 1 tablespoon tahini and 1/2 cup water and mix until creamy.

Remove the pan from the heat. Stir in 1/3 cup of kalamata olives, the can of drained and rinsed white beans, plus the roasted leeks and artichokes.

How to plate and serve this quinoa bowl

This recipe is best served with everything messily mixed together. I love to eat this on its own with a lemon wedge, but for an extra kick of protein, a dollop of Greek yogurt and labneh is an amazing addition.

Storage tips

I recommend storing any leftovers in an airtight container in the fridge for 5-7 days!

Unfortunately, I don’t recommend freezing this recipe.

Watch the recipe here:

The video may not fully represent the recipe. For best results, follow the instructions as written.

Looking for more quinoa recipes?

And that’s everything for this Crispy Artichoke Hearts over Lemon Quinoa recipe!

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