Quinoa Salad with Artichokes and Parsley

One of my absolute favorites! This salad is packed with vegetables & has a really fresh and clean taste to it! I sometimes add in chopped asparagus as well in the last 3 minutes of cooking. Phenomenal.

Photo: Nina Choi; Styling: Lisa Lee

Ingredients

1 TBSP olive oil

1 cup chopped spring or sweet onion

1/2 tsp chopped fresh thyme

1 (9-ounce) package frozen artichoke hearts, thawed

1 cup fat-free, lower-sodium chicken broth

1/2 cup uncooked quinoa

1 cup chopped fresh parsley

5 tsp grated lemon rind

1 1/2 TBSP fresh lemon juice

1/4 teaspoon kosher salt
 

Preparation

1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.

2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

 

References:

Allison Fishman, Cooking Light; APRIL 2011