Quinoa Salad [1]

1tbsp. olive oil

1 shallot. chopped

A few sprigs fresh thyme, chopped

1 can artichoke hearts, drained

8fl oz. chicken stock

2 oz. uncooked quinoa, rinsed

2oz. chopped fresh parsley

1 lemon’s juice and rind

Salt to taste

1

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.
2

Add the stock and quinoa and allow it to simmer until all the liquid is absorbed.
3

Remove from the heat and stir in the remaining ingredients. Serve warm or at room temperature.

Cooks Note