• 8servings
  • 83calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup chopped spring or sweet onion

  3. 1/2 teaspoon chopped fresh thyme

  4. 1 (9-ounce) package frozen artichoke hearts, thawed

  5. 1 cup fat-free, lower-sodium chicken broth

  6. 1/2 cup uncooked quinoa

  7. 1 cup chopped fresh parsley

  8. 5 teaspoons grated lemon rind

  9. 1 1/2 tablespoons fresh lemon juice

  10. 1/4 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  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.


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