Warm Quinoa Salad With Edamame & Tarragon

Submitted by DailyInspiration

"From Eating Well Magazine"

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 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)

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 -8 minutes longer. Drain any remaining water, if necessary.
3. 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.