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Fiber-rich quinoa dish with artichoke and plant protein
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Quinoa with artichoke (180 g) has 212 calories. That works out to 118 calories per 100 g. It contains 35.6 g of carbs, 7.7 g of protein, 4.7 g of fat and 6.1 g of fiber. Its 0.8 mg of Manganese covers 33% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
212
KCAL / 180G
Carbs
35.6g
· 13% DV
Protein
7.7g
· 15% DV
Fat
4.7g
· 6% DV
Fiber
6.1g
· 22% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 14% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 212 kcal | |
| Total fat | 4.7 g | 6% |
| Saturated fat | 0.54 g | 3% |
| Trans fat | 0 g | |
| Sodium | 216 mg | 9% |
| Total carbohydrate | 35.6 g | 13% |
| Fiber | 6.1 g | 22% |
| Protein | 7.7 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 212 kcal |
| 1 tablespoon (shredded) | 18 g | 21 kcal |
| 1 piece (small) | 90 g | 106 kcal |
| 100 g | 100 g | 118 kcal |
| 1 cup (medium) | 140 g | 165 kcal |
| 2 piece (double) | 180 g | 212 kcal |
| 1 pack (mini) | 220 g | 260 kcal |
| 1 serving (large) | 250 g | 295 kcal |
Calculated from 118 calories per 100 g.
Quinoa with artichoke is a dish of cooked quinoa combined with artichoke and seasonings. Rinse and cook the quinoa, prepare the artichoke until tender, then toss them together with olive oil, lemon, and herbs.
Yes, quinoa with artichoke works well as a chilled salad. Let the cooked quinoa cool, then mix in drained artichoke, chopped herbs, and a lemon-based dressing; add leafy greens just before serving so they stay crisp.
Either fresh or jarred artichokes work in quinoa with artichoke. Fresh artichokes need trimming and cooking first, while jarred ones are convenient; drain them and taste before adding salt because they may already be seasoned.
Yes, rinse the quinoa for quinoa with artichoke under cold running water in a fine-mesh strainer. Rinsing removes surface saponins that can taste bitter, helping the mild quinoa complement the artichoke.
Lemon, parsley, dill, garlic, and black pepper pair especially well with quinoa with artichoke. Add fresh herbs near the end to keep their flavor bright, and use salt sparingly if your artichokes came packed in brine.
Quinoa with artichoke can be served with a green salad, roasted vegetables, or grilled fish or chicken. For a plant-based meal, pair it with beans or chickpeas; a spoonful of plain yogurt also works alongside it.
Yes, quinoa with artichoke can be made ahead and chilled for later meals. Store it in a covered container in the refrigerator, and add fresh herbs or a squeeze of lemon just before serving to refresh the flavors.
Quinoa with artichoke keeps for about three days in a covered container in the refrigerator. Refrigerate it after it has cooled, and reheat only the portion you plan to eat until it is hot throughout.
Yes, you can freeze quinoa with artichoke in airtight, portion-sized containers. The artichoke and quinoa may become softer after thawing, so thaw it in the refrigerator and reheat thoroughly; add fresh herbs after reheating.
Yes, quinoa with artichoke can take the place of a rice-based side dish in many meals. Its artichoke flavor suits Mediterranean-style plates, especially with grilled vegetables, fish, or a simple salad.
Vitamins
Vitamin K
28.8µg · 24% DV
Folate
57.6µg · 14% DV
B5
0.63mg · 13% DV
B1
0.13mg · 11% DV
Minerals
Manganese
0.76mg · 33% DV
Phosphorus
194mg · 28% DV
Copper
0.22mg · 24% DV
Magnesium
76mg · 18% DV
Potassium ⭐
378mg · 11% DV
Sodium
216mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 212 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Quinoa with artichoke brings together quinoa, an Andean crop, and artichoke, a vegetable closely associated with Mediterranean cooking. It is a modern combination rather than a dish with one established regional origin. The quinoa has a gently nutty flavour and a light, distinct texture; artichoke adds a tender, slightly earthy note. Serve it warm or at room temperature as a grain bowl, a lunch, or a side—an easy fit for Mediterranean-style meals as well as everyday home cooking.
It offers plant protein and fibre, with 3.4 g of fibre per 100 g. For a lighter plate, use a modest amount of oil and pair it with leafy greens or a simple salad.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.54g
MONOUNSATURATED
1.26g
POLYUNSATURATED
2.16g
Omega 6:3 ratio 11.8:1
Above the ideal 4:1 (11.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.