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.


8 servings (serving size: about 1/3 cup)
Total time: 32 Minutes

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


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


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.


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,

Cooking Light

April 2011
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