Quinoa Salad with Artichokes and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Parsley has its own spot on the seder plate, representing spring. Although quinoa is considered a whole grain, it is, in fact, a seed—making it a welcome addition to a Passover meal. Ingredients:
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 |
Directions:
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.
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