Crispy Quinoa Cakes

Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and all of the water is absorbed, about 10 to 12 minutes.

In a small bowl, whisk together the flaxseed meal and 5 tbsp water. Peel and roughly chop the shallot and garlic. Drain the artichoke hearts and quarter. Pick the parsley leaves and tender stems. Halve the romaine heart lengthwise.

Add the cooked quinoa, flaxseed mixture, chopped shallot, garlic, panko breadcrumbs, and a pinch of salt and pepper to a food processor. Pulse until combined, scraping the sides of the food processor with a spatula as necessary. Form the quinoa mixture into 6 half-inch thick cakes.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the romaine, cut side down, and press down with a spatula. Cook until charred in places, about 2 to 3 minutes. Transfer to a plate and season with salt and pepper.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add the quinoa cakes and cook until browned, about 2 to 3 minutes per side. Add the quartered artichoke hearts, parsley, roasted red peppers, red wine vinegar, and 2 tsp olive oil to a medium bowl. Season antipasto with salt and pepper and toss.

Lay the charred romaine on large plates and drizzle with just half the ranch dressing. Top with the crispy quinoa cakes and red pepper artichoke antipasto. Serve with remaining ranch dressing.