quinoa with pan-roasted artichokes, lemon and parsley
Cuisine: Mediterranean
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • 3 tablespoons olive oil, divided
  • 2 green onions, white part diced
  • ¼ teaspoon dried thyme
  • 800g can of artichoke hearts, drained, rinsed and sliced in half
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • Salt to taste
  • 1 cup (20g) fresh parsley, chopped
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • Black pepper to taste
Instructions
  1. Heat 1 tablespoon olive oil in a small saucepan on medium heat. Sauté the green onion with the thyme for 5 minutes until translucent. Add the quinoa, water and salt, cover and bring to a boil. Reduce heat to low and let simmer for 15-20 minutes until the quinoa is cooked through. Set aside.
  2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a medium skillet over medium-high heat. When smoking hot, add the sliced artichoke hearts and roast them, turning occasionally, for about 7 minutes until grilled on all sides. Set aside.
  3. Combine quinoa and artichokes in a bowl. Mix in parsley, lemon zest and lemon juice. Adjust seasoning with more salt if needed and some black pepper. Serve warm or at room temperature, drizzled with a bit of olive oil and some extra parsley leaves.
Notes
RECIPE ADAPTED FROM: Cooking Light's Quinoa Salad with Artichokes and Parsley
Recipe by Savormania at http://www.savormania.com/en/quinoa-with-pan-roasted-artichokes-lemon-and-parsley/