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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 564.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 10.9 g

View full nutritional breakdown of Warm Quinoa Salad with Edamame & Tarragon calories by ingredient
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Warm Quinoa Salad with Edamame & Tarragon

Submitted by: PFEIF130
Warm Quinoa Salad with Edamame & Tarragon

Introduction

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. 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.
Number of Servings: 4

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 tablespoons lemon juice
    2 tablespoons extra-virgin olive oil
    2 tablespoons chopped fresh tarragon or 2 teaspoons dried
    1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
    1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.

Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.


Directions

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.

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.

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


Serving Size: 4 servings, 1 1/2 cups each






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