Warm Quinoa Salad with Edamame & Tarragon

Toasting quinoa gives it a slightly nutty taste, which complements the walnut flavor and brings out the lemony tarragon dressing. Try this salad over greens like arugula, Boston lettuce leaves, or wilted spinach.

Ingredients

  • cup quinoa
  • cups vegetable broth
  • cups frozen shelled edamame, thawed (10 ounces)
  • tablespoon freshly grated lemon zest
  • tablespoons lemon juice
  • tablespoons extra-virgin olive oil
  • tablespoons chopped fresh tarragon or 2 teaspoons dried
  • 1/2 teaspoon salt
  • 1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
  • 1/4 cup chopped walnuts, 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 to 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 4 plates and top with walnuts.
  4. Tips: Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.
  5. Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
  6. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days.