Quinoa Salad With Edamame and Tarragon

Ingredients:

1 cup of Quinoa (see What Is Quinoa?)

2 cups vegetable broth

2 cups frozen shelled edamames, (thawed 10 oz)

1 tbsp lemon zest

2 tbsp lemon juice

2 tbsp extra virgin olive oil

2 tbsp chopped fresh tarragon

½ tbsp sea salt

½ cup chopped/drained roasted peppers (3oz)

¼ cup chopped walnuts (preferably toasted)

Directions:

1. Toast the quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic, about 5 minutes. Transfer to a fine strainer and rinse thoroughly.

2. Meanwhile, bring the 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, lemon 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: Quinoa 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.

Walnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

About Quinoa

Quinoa is a super food from South America and is packed with protein and fiber. Toasting it first gives it a slightly nutty taste, a complement to the walnuts and the lemony tarragon dressing. Try this salad over greens of any sort: fresh spinach, romaine or spring mix.




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