Warm Quinoa Salad with Edamame & Tarragon

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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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.

Ingredients

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

Instructions

  • 1

    Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days.

  • 2

    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.

  • 3

    Meanwhile, bring broth to a boil in a small saucepan over high heat. Add 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.

  • 4

    Whisk lemon zest and juice, oil, tarragon and salt in a medium bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 2 plates and top each with walnuts.

  • Makes 4 servings, 1 1/2 cups each.

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.

Source: Eating Well
Nutritional Information Amount Per Serving
  • Calories404
  • Total Fat18g
  • Saturated Fat1g
  • Sodium645mg
  • Carbohydrates46g
  • Dietary Fiber16g
  • Protein17g
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