Hag Pesach Sameach.
Quinoa With Artichokes Hearts
1 tablespoon grape seed or olive oil
1 cup chopped scallions
1 teaspoon chopped fresh thyme
1- 12 ounce package frozen artichoke hearts, thawed
1 cup vegetable stock
1/2 cup uncooked quinoa
1 cup chopped, fresh parsley, leaves only
grated rind of 3 lemons
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt (sea or kosher)
Heat the oil in a 5 quart saucepan over medium-high heat. Add the scallions and thyme and saute until the scallions are tender. Add the thawed artichokes and cook until heated through, about 2 to 3 minutes.
Add the vegetable stock and the quinoa to the pan. Bring to a boil, cover, lower the heat and cook at a simmer until the liquid is absorbed, about 15 to 20 minutes.
Remove the pan from the heat. Stir in the remaining ingredients. Put on a platter and garnish with some thyme leaves. Serve warm or at room temperature.
Sharyn Rosler (c) February, 2012