Warm Quinoa Salad with Edamame & Tarragon
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup quinoa, (see Note)2 cups vegetable broth2 cups frozen shelled edamame, thawed (10 ounces)1 tablespoon freshly grated lemon zest2 tablespoons lemon juice2 tablespoons extra-virgin olive oil2 tablespoons chopped fresh tarragon or 2 teaspoons dried1/2 cup drained and diced jarred roasted red peppers, (3 ounces)1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)
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
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
Nutritional Info 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