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Edamame Quinoa Salad with Tarragon

  Makes 4 servings, 1 1/2 cups each
  Prep Time: 25 minutes
  Total Time: 25 minutes
  Ease of Preparation: Easy
 1 cup quinoa
 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 teaspoons dried tarragon 
 1/2 cup diced jarred roasted red peppers 
 1/4 cup chopped walnuts, preferably toasted 

1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. rinse thoroughly in a fine sieve.

2. Bring broth to a boil in a medium saucepan. Add the quinoa and return to a boil. Cover, reduce heat, simmer and cook gently for 8 minutes. Without disturbing the quinoa, add edamame to the saucepan. Cover and cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain, if necessary.

3. Mix lemon zest and juice, oil and tarragon in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.

Nutritional Notes: per Serving: 404 calories; 18 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 46 g carbohydrates; 17 g protein; 16 g fiber; 345 mg sodium; 319 mg potassium.

Nutrition Bonus: Fiber (31% daily value), Iron (25% dv), Vitamin A (20% dv), Vitamin C (20% dv).