Warm Quinoa Salad with Edamame & Tarragon 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. Makes 4 servings Active Time: 25 minutes Total Time: 25 minutes Course: Lunch / Dinner Ingredients •1 cup of quinoa (see Note) •2 cups of vegetable broth •2 cups of frozen shelled edamame, thawed (10 ounces) •1 tablespoon of freshly grated lemon zest •2 tablespoons of lemon juice •2 tablespoons of extra-virgin olive oil •2 tablespoons of chopped fresh tarragon or 2 teaspoons dried •1/2 teaspoon of salt •1/2 cup of drained and diced jarred roasted red peppers (3 ounces) •1/4 cup of chopped walnuts, preferably toasted (see Cooking Tip) Directions 1.1.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. Tip 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 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 information Per Serving: 431 calories; 46 g carbohydrates; 18 g fat (1 g sat, 6 g mono); 17 g protein; 0 mg cholesterol; 16 g dietary fiber; 318 mg potassium; 645 mg sodium. Nutrition bonus: Fiber (31% daily value), Iron (25% dv), Vitamin A (20% dv), Vitamin C (20% dv).
Posted on: Wed, 10 Jul 2013 15:40:36 +0000
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