RCI-RC.006.0146.001
Warm Quinoa Salad with Edamame and 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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 cups
- frozen shelled edamame2 cupsthawed (10 ounces)
- 1 tablespoon
- 2 tablespoons
- 2 tablespoons
- chopped fresh tarragon or 2 teaspoons dried2 tablespoons
- ½ teaspoon
- drained and diced jarred roasted red peppers (3 ounces)½ cup
- chopped walnuts¼ cuppreferably toasted
Method
1
Rinse the quinoa in a fine-mesh sieve under cool running water until the water runs clear, about 1 minute, to remove any bitter saponin residue.
2
Toast the quinoa in a medium saucepan over medium heat, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes.
3 minutes
3
Add the vegetable broth to the toasted quinoa and bring to a boil over high heat.
2 minutes
4
Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
15 minutes
5
Meanwhile, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
3 minutes
6
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, fresh tarragon (or dried tarragon), and salt to make a vinaigrette.
7
Remove the saucepan from heat and let the cooked quinoa rest for 5 minutes, then fluff with a fork.
8
Transfer the warm quinoa to a large bowl and add the thawed edamame, diced roasted red peppers, and toasted walnuts.
9
Pour the tarragon vinaigrette over the quinoa mixture and toss gently until all ingredients are evenly coated and warm.
10
Serve the warm salad immediately, or allow it to cool slightly if preferred.