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Photo: Nina Choi; Styling: Lisa Lee Photo by: Photo: Nina Choi; Styling: Lisa Lee

Quinoa Salad with Artichokes and Parsley

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.

Cooking Light APRIL 2011

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

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.

Nutritional Information

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
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Quinoa Salad with Artichokes and Parsley recipe

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