If your healthy-eating commitment is looking a little helpless, it’s time to think of some new, exciting recipes to break you out of your rut. Veggies like artichokes make a fabulous addition to any salad. Try out this Artichoke and Parsley Quinoa Salad to get a leg up on that bikini body approaching, then wait until Friday to really pig out. We won’t judge you.
1 tablespoon of olive oil
1 cup of chopped spring or sweet onion $
1/2 teaspoon of chopped fresh thyme
1 (9-ounce) package of frozen artichoke hearts, thawed
1 cup of fat-free, lower-sodium chicken broth
1/2 cup of uncooked quinoa
1 cup of chopped fresh parsley
5 teaspoons of grated lemon rind
1 1/2 tablespoons of fresh lemon juice
1/4 teaspoon of kosher salt
1. Heat the oil in a medium saucepan set over a medium-high heat. Add in the onion and thyme; sauté it for 5 minutes or until the onion becomes tender. Add in the artichokes; sauté them for 2 minutes or until they are thoroughly heated. Add in the broth and the quinoa, then bring it to a simmer. Cover it and cook it for 18 minutes or until the liquid becomes completely absorbed.
2. Remove the pan from the heat. Stir in the parsley, rind, the juice, and the salt. Serve it warm or at room temperature.
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