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EatingWell
Warm Quinoa Salad with Edamame & Tarragon
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

Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
Tips
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.
Tips
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; 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.
Exchanges:
3 starch, 1 lean meat, 3 fat
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