INGREDIENTS
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1 tablespoon olive oil
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1 cup chopped spring or sweet onion
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1/2 teaspoon chopped fresh thyme
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1 (9-ounce) package frozen artichoke hearts, thawed
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1 cup fat-free, lower-sodium chicken broth
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1/2 cup uncooked quinoa
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1 cup chopped fresh parsley
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5 teaspoons grated lemon rind
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1 1/2 tablespoons fresh lemon juice
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1/4 teaspoon kosher salt