Quinoa Salad with Artichokes and Parsley

Quinoa Salad with Artichokes and Parsley Recipe
Photo: Nina Choi; Styling: Lisa Lee
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.

Yield:

8 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Recipe Time

Total: 32 Minutes

Nutritional Information

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

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Allison Fishman,

April 2011
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