artichoke quinoa.

The picture doesn't do this dish justice. At all. 
Sunday night my mom whipped up a delish dinner, and one of the menu items was artichoke quinoa--I'm a big fan of quinoa (I'll sometimes make a big batch on Sunday with pesto and chicken to bring to work for lunch), and I also have a longstanding love affair with artichokes. This recipe that combines the two does not disappoint.

 Artichoke Quinoa

What you need:
  • 1 tablespoon olive oil
  • 1 cup chopped spring or sweet onions
  • 1/2 teaspoon chopped fresh thyme
  • 1 (9-ounce) package frozen artichoke hearts, thawed (I love the ones from Trader Joe's)
  • 1 cup chicken broth
  • 1/2 cup uncooked quinoa
  • 1 cup chopped fresh parsley
  • 5 teaspoons grated lemon rind
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • Grated Parmesan cheese

What you do:
  • 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.
  • Remove pan from heat. Stir in parsley, rind, juice, and salt. Top with parmesan cheese if desired. Serve warm or at room temperature.


  1. Note from the chef -- I doubled the broth and quinoa (2 cups [vegetable] broth, and 1 cup uncooked quinoa). I think it made the dish a bit heartier, and it certainly provides lots of leftovers!