7 January 2013
ewfood
Quinoa Salad

Ingredients
Preparation
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Sauté the shallot and thyme in some oil until the shallot is tender and translucent. Add the artichokes and sauté for a further three minutes, stirring constantly.
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Add the stock and quinoa and allow it to simmer until all the liquid is absorbed.
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Remove from the heat and stir in the remaining ingredients. Serve warm or at room temperature.
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