Wednesday, January 23, 2013

quinoa salad with artichokes and parsley

My friend Dee-Anna made this side dish for gourmet club today.  My taste buds loved it.  It was lemony and refreshing.  It's healthy yet hearty which is what I like and sometimes hard to come by.  I'll be making this dish again for sure.  It would be really good with a nice ham dinner.

quinoa with artichokes and parsley (my friend Dee-Anna found it at
1 tablespoon olive oil
1 cup 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

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 heated through.  Add broth and quinoa; bring to a simmer.  Cover and cook 18 minutes or until liquid is completely absorbed.  Remove pan from heat.  Stir in parsley, rind, juice and salt.  Serve warm or at room temperature.

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