Quinoa Salad with Artichokes and Parsley

By

WW - 2 for 1/3 cup

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.

Amount per serving
Calories: 83
Fat: 2.8g
Saturated fat: 0.3g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 0.6g
Protein: 3g
Carbohydrate: 12.4g
Fiber: 3.5g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 135mg
Calcium: 39mg

Allison Fishman, Cooking Light
APRIL 2011

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  • 8

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

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.

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