Warm Quinoa Salad with Edamame & Tarragon From: EatingWell 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. Servings: 4 servings, 1 1/2 cups each Prep: 25 mins Total: 25 mins Rated : 12345 by 11 people Rate and Comment INGREDIENTS 1 cup quinoa, (see Note) 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 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) DIRECTIONS 1. 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. 2. 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. 3. 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. Tips: 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, quinoas 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. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days. NUTRITION FACTS Calories 404, Total Fat 18 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 645 mg, Carbohydrate 46 g, Fiber 16 g, Protein 17 g, Potassium 319 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 25%. Exchanges: Starch 3, Lean Meat 1, Fat 3. Percent Daily Values are based on a 2,000 calorie diet
Posted on: Sun, 27 Oct 2013 02:29:52 +0000
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