Quinoa Salad with Artichokes and Parsley
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Ingredients
1 tablespoon olive oil
1 cup chopped green or sweet onion
½ teaspoon chopped fresh thyme
1 pack (9 oz) frozen artichoke hearts, defrosted
1 cup low-sodium, fat-free chicken stock
½ cup raw quinoa
1 cup chopped fresh parsley
5 teaspoons grated lemon zest
1 ½ tablespoons fresh lemon juice
¼ teaspoon kosher salt
To make
Parsley has a special place on the seder plate, symbolizing spring. Although quinoa is considered a whole grain, it is actually a seed, which makes it a nice addition to the Easter dish.
Heat the oil in a medium saucepan over medium-high heat. Add the onion and thyme; simmer for 5 minutes or until the onion is tender. Add the artichokes; simmer for 2 minutes or until completely warmed through. Add stock and quinoa; bring to a boil. Cover and cook for 18 minutes or until the liquid is completely absorbed.Remove the pan from the heat. Add the parsley, zest, juice and salt. Serve warm or at room temperature.
Heat the oil in a medium saucepan over medium-high heat. Add the onion and thyme; simmer for 5 minutes or until the onion is tender. Add the artichokes; simmer for 2 minutes or until completely warmed through. Add stock and quinoa; bring to a boil. Cover and cook for 18 minutes or until the liquid is completely absorbed.Remove the pan from the heat. Add the parsley, zest, juice and salt. Serve warm or at room temperature.
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Author:Admin
Published: 11/20/2023 9:40 PM
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