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 myrecipes.com)
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.