Warm Quinoa Salad with Edamame & Tarragon

Ingredients

 * 1 cup quinoa
 * 2 cups vegetable broth
 * 2 cups (10oz) frozen shelled edamame, thawed
 * 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
 * 1/2 teaspoon salt
 * 1/2 cup (3oz) drained and diced jarred roasted red peppers
 * 1/4 cup chopped walnuts, preferably toasted

Directions

 * 1) 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.
 * 2) 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.
 * 3) 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.

Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet. A good related recipe would be crayfish and prawn salad, it's made of prawn salads and crayfish. 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.