Warm Quinoa Salad with Edamame & Tarragon

Warm Quinoa Salad with Edamame & Tarragon
Warm Quinoa Salad with Edamame & Tarragon
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Warm Quinoa Salad with Edamame & Tarragon

  1. 1 cup quinoa (see Note)

  2. 2 cup vegetable broth

  3. 2 cup frozen shelled edamame , thawed (10 ounces)

  4. 1 Tbsp. freshly grated lemon zest

  5. 2 Tbsp. lemon juice

  6. 2 Tbsp. extra-virgin olive oil

  7. 2 Tbsp. chopped fresh tarragon or 2 teaspoons dried

  8. 1/2 tsp. salt

  9. 1/2 cup drained and diced jarred roasted red peppers (3 ounces)

  10. 1/4 cup chopped walnuts , preferably toasted (see Cooking Tip)

Prep Time: 00:25
Total Time: 00:25

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Good Source of Fiber, Heart Healthy, Low Cholesterol, Low Saturated Fat, Vegetarian

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 1 cup quinoa (see Note)
  • 2 cup vegetable broth
  • 2 cup frozen shelled edamame , thawed (10 ounces)
  • 1 Tbsp. freshly grated lemon zest
  • 2 Tbsp. lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. chopped fresh tarragon or 2 teaspoons dried
  • 1/2 tsp. salt
  • 1/2 cup drained and diced jarred roasted red peppers (3 ounces)
  • 1/4 cup chopped walnuts , preferably toasted (see Cooking Tip)

Recipe 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.

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.

Serving per recipe:

4

Amount per serving:

  • Calories: 404
  • Carbohydrates: 46
  • Fat: 18 g
  • Saturated Fat: 1 g
  • Monounsaturated Fat: 6 g
  • Protein: 17 g
  • Cholesterol: 0 mg
  • Dietary Fiber: 16 g
  • Potassium: 319 mg
  • Sodium: 645 mg
  • SaturatedFat: 1
  • MonounsaturatedFat: 6
  • DietaryFiber: 16
  1. Good Source of Fiber
  2. Heart Healthy
  3. Low Cholesterol
  4. Low Saturated Fat

Other Dietary Considerations:

  • Vegetarian