Directions
Step 1
Pour the oil in a non-stick skillet and bring to medium-high heat. Add the onion and parsley and saute’ until the onion become translucent. Add artichokes, stir well and sauté 2 minutes. Add the broth, quinoa, salt and pepper; stir well; raise heat and bring to boil; when boiling lower the heat and let it simmer covered for about 20 minutes or until liquid is completely absorbed; if needed use water to complete the cooking.
Step 2
Remove pan from heat. Serve warm or at room temperature.
Ingredients for four
- 1 cup Quinoa
- 1 (9-ounce) package frozen artichoke hearts, thawed
- ½ medium red onion, chopped
- a handful of fresh Italian parsley, finely chopped
- 2 cups Vegetable broth – low sodium
- 2 tbsp. Extra virgin olive oil
- Himalayan salt & pepper to taste
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