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

Gallery

Read the full recipe after the video.

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 17g; carbohydrates 42.7g; dietary fiber 8.2g; sugars 5.2g; fat 18.4g; saturated fat 2.2g; vitamin a iu 407IU; vitamin c 11.1mg; folate 328.1mcg; calcium 91.3mg; iron 4.1mg; magnesium 147.1mg; potassium 633.2mg; sodium 766.9mg; thiamin 0.3mg.
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Reviews (8)

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
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
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
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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Rating: 4 stars
10/30/2011
This was a fantastic recipe.... fun to make and delicious! Read More
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
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
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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
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
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