quinoa salad with artichokes and parsley
"Recipe source: Cooking Light (best of cooking light 2015)."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (104.1 g)
- Calories 87.2
- Total Fat - 2.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 1.1 mg
- Sodium - 244.2 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 3.1 g
- Sugars - 1.3 g
- Protein - 3.7 g
- Calcium - 50.5 mg
- Iron - 1.5 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan over medium high heat heat the oil and then add the onion and thyme and saute for about 5 minutes or until onion is tender; stir in artichokes and saute for another 2 minutes or until heated.
Step 2
Stir in broth and quinoa and bring to a simmer; cover and cook for 15-20 minutes or until liquid is absorbed.
Step 3
Remove from heat and stir in parsley, lemon rind, lemon juice and the salt.
Step 4
Serve warm or at room temperature.
Tips
No special items needed.
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