Rating: 3.5 stars
19 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 9

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.

Allison Fishman
Recipe by Cooking Light April 2011

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Nina Choi; Styling: Lisa Lee

Recipe Summary

total:
32 mins
Yield:
8 servings (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Chef's Notes

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.

Nutrition Facts

83 calories; fat 2.8g; saturated fat 0.3g; mono fat 1.4g; poly fat 0.6g; protein 3g; carbohydrates 12.4g; fiber 3.5g; cholesterol 0mg; iron 1.2mg; sodium 135mg; calcium 39mg.
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