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.
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!
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.
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.
will make this again and half the recipe
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.
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