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Warm Quinoa Salad with Edamame & Tarragon Recipe

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This recipe for Warm Quinoa Salad with Edamame & Tarragon is from The Daugherty/Seiberling & Etc. Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. quinoa
2 c. vegetable broth
2 c. frozen shelled edamame (soy beans), thawed (10 oz)

1 T. freshly grated lemon zest
2 T. lemon juice
2 T. extra virgin olive oil
2 T. chopped fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 c. drained and diced jarred roasted red peppers
1/4 c. chopped walnuts, preferrably toasted (I skip this step and it still tastes yummy)
Directions:
Directions:
1) Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 min. Transfer to a 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 zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among four plates and top with walnuts.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
This is SO good. And high in protein from the quinoa. If you haven't bought quinoa before, it is found near the rice and grains section of grocery stores. Or natural foods section. Recipe states that toasting the quinoa ahead of time adds to the flavor and rinsing it removes a residue from the outside.

 

 

 

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