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. Source: EatingWell Magazine, April/May 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.

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.

Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Facts

402 calories; 18.4 g total fat; 2.2 g saturated fat; 767 mg sodium. 633 mg potassium; 42.7 g carbohydrates; 8.2 g fiber; 5 g sugar; 17 g protein; 407 IU vitamin a iu; 11 mg vitamin c; 328 mcg folate; 91 mg calcium; 4 mg iron; 147 mg magnesium;

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