I am always here for a spinach-artichoke moment. Whether it’s a riff on the classic party dip in the form of pasta, baked chicken or grilled cheese, I’ll happily oblige. Knowing this, then, you won’t be surprised to learn I have a spinach-artichoke-dip-inspired salad in my newest cookbook, “Salad Seasons.”
It’s light and fresh rather than goopy, with still plenty of comfort, thanks to warm roasted artichokes, wilted spinach, and a generous amount of salty feta crumbles. What makes this recipe so special, though, is the crunchy, crouton-like quinoa that’s sprinkled over the whole mess to lend big-time texture, as well as feel-good protein to every forkful. It’s a bright, warming bowl for spring, whether as a meatless main or a vegetable-packed side to round out a celebratory meal….