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Warm Quinoa Salad with Edamame & Tarragon
Warm Quinoa Salad with Edamame & Tarragon
18 Reviews
From: EatingWell Magazine, April/May 2005
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup quinoa, (see Note)
- 2 cups vegetable broth
- 2 cups frozen shelled edamame, thawed (10 ounces)
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- ½ teaspoon salt
- ½ cup drained and diced jarred roasted red peppers, (3 ounces)
- ¼ cup chopped walnuts, preferably toasted (see Cooking Tip)
Preparation
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Active
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Ready In
- 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.
- 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.
- 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.
- Serving size: 1½ cups
- Per serving: 402 calories; 18 g fat(2 g sat); 8 g fiber; 43 g carbohydrates; 17 g protein; 328 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 407 IU vitamin A; 11 mg vitamin C; 91 mg calcium; 4 mg iron; 767 mg sodium; 633 mg potassium
- Nutrition Bonus: Folate (82% daily value), Iron (22% dv)
- Carbohydrate Servings: 3
- Exchanges: 3 starch, 1 lean meat, 3 fat
Reviews 18
May 27, 2015
By: Miss X
Fast and delicious
I substituted almonds. I roasted my own peppers a day a head. This was so easy and fast to make. Quite flavorful however I felt something was missing which is why I rated it Good vs. Great. I think next time I will add more lemon zest. Over all good recipe to make in a pinch. I always the ingredients on hand.
Pros: Fast, Flavorful, Easy
October 04, 2013
By: sberkowitzcrna
Perfect alone or as a side!
Toasting the quinoa makes it very tasty and adds to compliment the dish. The dressing and spices are great compliments
April 29, 2013
By: EatingWell User
So flavorful
So many flavors in here; the veggie broth I used was really dark and rich so it added savory, meaty flavors. Toasted quinoa and walnuts gave a nice crunch and nutty flavors. Both of these flavors played well with the tangy, bright lemon and tarragon flavors and roasted red peppers.
Really easy to make in its entirety the night (or two) before; I just stored it in my fridge and am eating it for lunch right now and will have the second portion tomorrow. Tasty AND healthy; take that, Wendy's!
Pros: Pretty much everything
Cons: Quinoa manages to go everywhere when cooking
April 18, 2013
By: EatingWell User
Easy and flavorful
I doubled the recipe (which worked just fine and served 9 people). I made it all the night before. The recipe says you can make ahead through step 3, but it was no problem to store it overnight once it was already totally assembled--a lot easier that way if you're having a dinner party. Served it room temperature to rave reviews.
Pros: fast, pantry-based, recipe can be doubled
September 01, 2012
By: EatingWell User
Great healthy salad to have on hand.
I was going to cut down on this recipe but it's just as easy to make the whole thing and save some for later. I really changed this up. I did not have red peppers but had lots of fresh veggies so made a mix of cut up green peppers, radishes, tomatoes, green onions and would've added cucumber if I had it. Make sure to toast both the quinoa and the walnuts. Also, I didn't read carefully and added my Edamame frozen and it came out fine.
Pros: Healthy and easy to customize. Smells like peanut butter when it cooks.
July 26, 2012
By: karenore2
very good
will make this again and half the recipe
Pros: easy and flavorful
Cons: this makes a boatload and the serving size is enormous, could easily feed 8 people instead of 4
June 07, 2012
By: jessica.l.friedman
Delicious complete meal
This was such an easy dish to make for a last dinner with my roommates, one of whom is a vegan. The flavor combination was awesome, and I will definitely make it again. It was a little dry for us, so we added a little vinegar, which worked well.
Pros: tasty, super convenient and easy to make, filling, nutritious
Cons: A little dry - we added some vinegar to make it easier to eat
May 22, 2012
By: EatingWell User
easy to make and the whole family likes this
This salad is delicious, and you can make it with ingredients that you can keep in your pantry and freezer - ready whenever you don't have time to shop or need a quick potluck option. The only fresh produce needed is a lemon.
Pros: this recipe is made with pantry/freezer staples
June 30, 2011
By: lauraf07
Tastier than I expected!
This was soooo delicious and I didn't feel guilty about eating it! I've never toasted my quinoa before but it really did give it a different flavor and the jarred red peppers really add to the dish. I think it would be good if you made it with peas in place of the edemame too. I served it on top of baby spinach. Really quick, easy, and healthy dinner. I'm going to recommend it to my vegan brother.
Pros: Easy, Fast, Yummy, Healthy
Cons: Hmmm...none?
