Warm Quinoa Salad with Edamame & Tarragon
| Servings |
servings
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Ingredients
- 1 cup quinoa *(see Note)
- 2 cups vegetable broth
- 2 cups frozen shelled edamame thawed (10 oz.)
- 1 tbsp. lemon zest freshly grated
- 2 tbsp. lemon juice
- 2 tbsp. extra virgin olive oil
- 2 tbsp. fresh tarragon chopped (or 2 tsp. dried)
- 1/2 tsp. salt
- 1/2 cup jarred roasted red peppers drained and diced (3 oz.)
- 1/4 cup walnuts chopped, preferably toasted **(see Cooking Tip)
Ingredients
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Instructions
- 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.
- 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.
- 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.
- *Note: Toasting quinoa before cooking enhances its flavors and rinsing removes the 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.
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