Quinoa is one of those ingredients that I love a lot. Its texture never fails to keep me interested, and I love that it's high in protein.
It's a personal favourite for brown bagged lunches.
And when you throw in artichoke hearts, another of my favourite things, well, that's just awesome.
The whole recipe is brightened up by handfuls of parsley, some fresh lemon juice and zest.
Quinoa with Artichokes and Parsley
(from Cooking Light)
1 tbsp olive oil
1 cup chopped sweet onion
¼ tsp dried thyme
1 can artichoke hearts, drained and chopped
1 cup vegetable or chicken broth
1/2 cup quinoa, well rinsed (don't omit that step, it's an important one)
1 cup chopped fresh parsley
2 tbsp grated lemon rind
1½ tbsp fresh lemon juice
¼ tsp kosher salt
1. Heat olive oil in a medium saucepan. Sauté onions with thyme for 4-5 minutes or until softened. Stir in artichoke hearts, and sauté for about a minute or until warmed through. Mix in broth and quinoa, bring to a boil. Reduce heat, cover and let simmer for 15-20 minutes, or until broth is completely absorbed.
2. Remove from heat and stir in remaining ingredients. Best served hot or at room temperature.