Warm Quinoa Salad with Edamame & Tarragon

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Warm Quinoa Salad with Edamame & Tarragon

Warm Quinoa Salad with Edamame & Tarragon

Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a slightly nutty taste, a complement to the walnuts and a foil to the lemony tarragon dressing. Try this salad over greens of any sort: fresh arugula, Boston lettuce leaves or wilted spinach.

Serves 4

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 1 cup quinoa, (see Note)
  • 2 cups vegetable broth
  • 2 cups frozen shelled edamame, thawed (10 ounces)
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoon lemon juice
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon chopped fresh tarragon or 2 teaspoons dried
  • 1/2 teaspoon salt
  • 1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
  • 1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)

Cooking Directions

Step 1

1.Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.

Step 2

Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.

Step 3

Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.


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