Warm Quinoa Salad with Edamame & Tarragon

Rating: 4.11 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:
25 mins
Servings:
4
Nutrition Profile:
High Fiber
Dairy-Free
Gluten-Free
Vegetarian
Vegan
Healthy Aging
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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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

Serving Size: 1 1/2 cups
Per Serving:
402 calories; protein 17g 34% DV; carbohydrates 42.7g 14% DV; exchange other carbs 3; dietary fiber 8.2g 33% DV; sugars 5.2g; fat 18.4g 28% DV; saturated fat 2.2g 11% DV; cholesterolmg; vitamin a iu 407IU 8% DV; vitamin c 11.1mg 19% DV; folate 328.1mcg 82% DV; calcium 91.3mg 9% DV; iron 4.1mg 23% DV; magnesium 147.1mg 53% DV; potassium 633.2mg 18% DV; sodium 766.9mg 31% DV; thiamin 0.3mg 34% DV.
Exchanges:

3 starch, 1 lean meat, 3 fat

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Miss X
Rating: 3 stars
05/28/2015
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 Read More
sberkowitzcrna@verizon.net
Rating: 5 stars
10/04/2013
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 Read More
EatingWell User
Rating: 4 stars
04/29/2013
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 Read More
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EatingWell User
Rating: 4 stars
04/18/2013
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 Read More
EatingWell User
Rating: 4 stars
09/01/2012
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. Read More
karenore2@gmail.com
Rating: 3 stars
07/26/2012
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 Read More
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jessica.l.friedman@gmail.com
Rating: 4 stars
06/07/2012
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 Read More
EatingWell User
Rating: 5 stars
05/22/2012
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 Read More
lfrose2003@hotmail.com
Rating: 4 stars
10/30/2011
I though this was okay when I made it. It was even better the next day after it had a chance to sit. I had it at room temperature for lunch and thought it was three times better than when it was hot. Read More
EatingWell User
Rating: 4 stars
10/30/2011
This was a fantastic recipe.... fun to make and delicious! Read More
EatingWell User
Rating: 4 stars
10/30/2011
Loved this recipe! I added cilantro and sliced grilled chicken using Boston Lettuce and rolled it into a wrap. I also used half regular quinoa half red quinoa for color and taste. Refreshing and delicious. This is a great dish highly recommend it!! Super fast and easy. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I topped this off with shrimp quickly sauted in garlic and tarragon and it really makes it a full meal. Also agree with the last comment that it tastes even better the next day! Read More
EatingWell User
Rating: 4 stars
10/30/2011
I thought this was a really different type of quinoa salad. Easy to make and nice flavour plus it's so nourishing. Never would have thought to combine the ingredients. Look forward to having it tomorrow if it tastes better the next day! Read More
EatingWell User
Rating: 4 stars
10/30/2011
I love this recipe! It has become a staple in our house and even the 7 year old loves it! I like it cold or hot and sometimes add chicken or shrimp. Read More
EatingWell User
Rating: 4 stars
10/29/2011
This is delicious. I made it to take to a picnic and it holds up really well on a warm day. It was tasty warm and at room temperature. It's also very easy to make. Give it a shot! Read More
EatingWell User
Rating: 4 stars
10/29/2011
LOVED this. The tarragon really works well. Only thing I did differenly was to toast the quinoa after rinsing it. Read More
jupett@mac.com
Rating: 5 stars
10/29/2011
Great! Loved this! The lemon-tarragon vinaigrette was perfect with the quinoa. Will defintely make this again--and recommend to my vegan friends! Pros: Few ingredients delicious taste easy to prepare Cons: None! Read More
lauraf07
Rating: 5 stars
10/29/2011
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? Read More
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