This is a serious recipe. I once shared a bite of this salad with a real live IRON CHEF champion. Yes, from that Iron Chef on Food Network. I was working at EAT! Vancouver last year when I first met Rob Feenie. I happened to have brought this for lunch and happened to come sit and chat with me while I ate it (and try it himself!). Ah the memories.
I probably have made this salad 50 times. It's super easy, really yummy, healthy and never disappoints. It's the perfect salad for spring and summer and gets even better once it's left in the fridge overnight. It's best if eaten at room temperature. (Did someone say perfect picnic food?)
Give it a shot. I promise you'll love it.
Quinoa Artichoke and Parsley Salad
2 tbsp Olive Oil
1 cup shallots (chopped)
t tsp fresh thyme, chopped
1 can artichoke hearts, drained and chopped (not the oil pack ones....)
1 cup chicken broth (or veg broth or water)
1/2 cup uncooked quinoa (rinsed)
1 cup fresh parsley, chopped
zest from 1 lemon
juice from 1-2 lemons
salt and pepper
1. Heat 1 tbsp of oil in a medium pot. Add chopped shallots and thyme, saute for 5 min until softened.
2. Add chopped artichokes to the pot. Saute for 1 min.
3. Add chicken broth and Quinoa to pot. Cover and simmer for 15 min or so until all the liquid is absorbed and the quinoa is cooked. Stir occasionally.
4. Remove from heat. Add lemon juice and zest, parsley, 1 tbsp olive oil and salt/pepper.
5. Transfer to another bowl and let cool to room temp before enjoying or store in the fridge until ready to eat. (Remove from fridge and let it come to room temp a few minutes before serving.)
