Quinoa salad with artichokes and parsley

Based on recipe from www.cookinglight.com

Prep time: 30 minutes
Servings: 6

Ingredients

  • 1 Tbsp olive oil
  • 1 cup sweet onion, chopped
  • ½ tsp fresh thyme, stemmed and chopped
  • 10 ounces plain artichoke hearts, chopped
  • 1 cup chicken broth
  • ½ cup uncooked quinoa
  • 1 cup fresh parsley, chopped
  • 5 Tbsp lemon juice
  • ¼ tsp kosher salt

Directions

  1. Heat oil in medium saucepan over medium-high heat. Add onion and thyme. Sauté 5 minutes or until onion is tender.
  2. Add artichokes. Sauté 2 minutes or until thoroughly heated.
  3. Add broth and quinoa. Bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
  4. Remove pan from heat. Stir in parsley, lemon juice.
  5. Serve warm or at room temperature

This is a quick, easy-to-make, and healthy side dish. I use canned artichoke hearts but you can use frozen too. The original recipe called for fresh lemon juice and zest, but for convenience, I usually just add bottled lemon juice. Definitely use kosher salt, which has a little bit larger granules than table salt, and fresh thyme and parsley. (I often stem, wash, and freeze fresh herbs and then pull them out from the freezer when I need them for dishes.)

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