QUINOA-Quinoa Salad with Artichokes and Parsley

By Unblond1

Allison Fishman, Cooking Light

APRIL 2011

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.

Nutritional Information (for each of 8 side servings)

Calories 83
Fat 2.8 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 12.4 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 135 mg
Calcium 39 mg