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.
Warm Quinoa Salad with Edamame & Tarragon
- 1 cup quinoa ((see Note))
- 2 cups low sodium 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))
- 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.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
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.
