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Warm Quinoa Salad with Edamame & Tarragon
From: EatingWellQuinoa, 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.
Servings: 4 servings, 1 1/2 cups each
Prep:
25 mins
Total:
25 mins
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
teaspoon
salt
1/2
cup
drained and diced jarred roasted red peppers, (3 ounces)
1/4
cup
chopped walnuts, preferably toasted (see Cooking Tip)
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, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.
Tips:
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.
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.
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days.
Nutrition Facts
Calories 404, Total Fat 18 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 645 mg, Carbohydrate 46 g, Fiber 16 g, Protein 17 g, Potassium 319 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 25%. Exchanges: Starch 3, Lean Meat 1, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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Fantastic!! Go easier on the tarragon though. I never rinsed the quinoa and it turned out just fine.
6/27/2012 12:36:11 PM Report Abuseoh duh nevermind, I went back and reread it and saw it. duh
4/22/2012 02:09:48 PM Report Abuseso how do you toast the quinoa?
4/22/2012 02:08:53 PM Report AbuseI had a little trouble working with the quinoa - the whole draining thing was tricky. But the recipe went over very well with everyone; very good.
9/4/2011 11:34:49 PM Report Abuse