Prep 25 mins
Cook 25 mins
From Eating Well Magazine
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups frozen edamame, shelled (thawed 10 minutes)
- 2 tablespoons fresh lemon juice (and 1 tbsp. zest)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh tarragon, chopped (or 2 tsp. dried)
- 1⁄2 teaspoon salt
- 1⁄2 cup roasted red pepper (from the jar, drained and diced)
- 1⁄4 cup walnuts, chopped (preferably toasted)
- 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 -8 minutes longer. Drain any remaining water, if necessary.
- Whisk lemon juice and zest, 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.