Tomato Braised Artichokes

Combine the quinoa, 1 ¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes.

Peel and mince the shallot. Mince the garlic. Check the olives for any pits, remove if present, and roughly chop. Drain the artichokes.

Place a large skillet over medium-high heat with 2 tsp olive oil. Add the minced shallot and minced garlic and cook until fragrant, about 1 minute. Add the artichokes and stir to combine. Add the crushed tomatoes and 1 cup water, bring to a boil, and then reduce heat low. Simmer the artichokes until the sauce has thickened slightly and you’re ready to plate.

Grate the cucumber on the on the largest side of a box grater. Squeeze the excess water from the cucumber, then add to a medium bowl. Finely chop the dill fronds. Add the chopped dill, lemon juice, white vinegar, Vegenaise, and a pinch of salt to the bowl. Stir the cucumber dill sauce to combine.

Season the artichokes with ½ tsp salt. Divide the quinoa between large plates and top with the tomato braised artichokes. Drizzle with cucumber dill sauce and sprinkle with chopped olives.