Quinoa Salad with Artichokes and Parsley

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.

From: Cooking Light