Golden Quinoa, Artichoke and Provolone Sticks with Lemon Parsley Yogurt Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper. Brush the paper with 1 tablespoon of olive oil.

2. 2

   Place the quinoa in a fine sieve, rinse it well, and transfer it to a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 minutes until the water is absorbed. Let it rest for 5 minutes and fluff with a fork.

3. 3

   While the quinoa cools slightly, pat the artichoke hearts very dry with paper towels and finely chop them to avoid excess moisture.

4. 4

   In a large bowl, mix the cooked quinoa, chopped artichokes, grated provolone, breadcrumbs, red onion, garlic, 2 tablespoons parsley, dried oregano, black pepper, the remaining salt, and the beaten egg. Mix until a compact mixture forms.

5. 5

   If the mixture feels too soft, add a little more breadcrumbs. Let it rest for 5 minutes so the breadcrumbs can absorb moisture.

6. 6

   With lightly oiled hands, shape 12 even sticks. Coat them lightly with extra breadcrumbs and place them on the baking sheet. Drizzle or brush with the remaining tablespoon of olive oil.

7. 7

   Bake the sticks for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp on the outside.

8. 8

   While they bake, prepare the dip by mixing the Greek yogurt, lemon juice, lemon zest, and the remaining tablespoon of chopped parsley in a small bowl.

9. 9

   Serve the sticks hot with the lemon parsley yogurt dip on the side.