Name: Warm Quinoa Salad with Edamame and Tarragon
Yield: 4 servings
Ingredients: 1 cup quinoa; 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; ½ teaspoon salt; ½ cup drained and diced jarred roasted red peppers (3 ounces); ¼ cup chopped walnuts, preferably toasted To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. 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.

4 servings Source yield

Ingredients

1 cup quinoa
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
½ teaspoon salt
½ cup drained and diced jarred roasted red peppers (3 ounces)
¼ cup chopped walnuts, preferably toasted To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. 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.

Make it step by step

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.

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Recipe source

Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

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