Warm Quinoa Salad with Edamame and Tarragon

Per Serving: 404 calories; 18 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 46 g carbohydrates; 17 g protein; 16 g fiber; 645 mg sodium; 319 mg potassium. Nutrition Bonus: Fiber (31% daily value), Iron (25% dv), Vitamin A (20% dv), Vitamin C (20% dv). Carbohydrate Servings: 2 1/2 Exchanges: 3 starch, 1 very lean meat, 3 fat (mono)
Photo by Abigail M.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 1

    cup quinoa

  • 2

    cups vegetable broth

  • 2

    cups, or about 10 ounces, frozen shelled edamame, thawed

  • 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

  • 1/4

    cup chopped walnuts, preferably toasted

Directions

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 vegetable 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. In a large bowl, whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add red peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Makes 4 servings, 1 1/2 cups each.

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