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20 minute dinner recipes

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Warm Quinoa Salad with Edamame & Tarragon

http://www.eatingwell.com/recipes/warm_quinoa_salad_with_edamame_tarragon.html

From EatingWell:  April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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. Try this salad over greens of any sort: fresh arugula, Boston lettuce leaves or wilted spinach.

4 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  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.

Nutrition

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; 645 mg Sodium; 319 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 very lean meat, 3 fat (mono)

Tips & Notes