Quinoa Salad With Artichokes And Parsley
- 1 tablespoon olive oil $
- 1 cup chopped spring or sweet onion $
- 1/2 teaspoon 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 teaspoons grated lemon rind $
- 1 1/2 tablespoons fresh lemon juice $
- 1/4 teaspoon kosher salt
- 1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; saute 5 minutes or until onion is tender. Add artichokes; saute 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.
olive oil , spring, thyme, chicken broth, quinoa, parsley, lemon rind , lemon juice , kosher salt
Taken from www.epicurious.com/recipes/member/views/quinoa-salad-with-artichokes-and-parsley-52536751 (may not work)