Warm quinoa salad with edamame and tarragon is packed with protein and fiber. Try this tasty salad over your choice of greens.
Servings: 4 (click to scale)
- 1 cup quinoa dry
- 2 cups vegetable stock low sodium
- 2 cups edamame shelled
- 1 Tbsp fresh lemon zest
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp fresh tarragon chopped
- 1/2 tsp kosher salt
- 1/2 cup canned roasted red peppers drained
- 1/4 cup walnuts chopped
- 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 (strainer) and rinse thoroughly.
- 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 thawed edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining liquid, if necessary.
- Whisk lemon zest, lemon juice, oil, tarragon and salt in a bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.
Portion: 1 and 1/2 cups
Calories: 430kcal | Carbohydrates: 46g | Protein: 17g | Fat: 18g | Saturated Fat: 1g | Sodium: 640mg | Fiber: 16g | Sugar: 6g
© Meredith Corporation. All rights reserved. Used with permission.
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