Description Edit

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.

Ingredients Edit

Directions Edit

  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.
  3. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
  4. 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.
  5. Make ahead tip: prepare through step 3. Cover and refrigerate for up to 2 days.

Notes Edit

  1. To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. 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.

Nutritional information Edit

Per Serving:

  • 404 calories | 17 g fat (1 g sat, 6 g mono) | 0 mg cholesterol | 47 g carbohydrate | 16 g protein | 8 g fiber | 528 mg sodium
  • Nutrition bonus: Fiber (31% daily value) | Iron (25% dv) | Vitamin A (20% dv) | Vitamin C (20% dv)
  • 2½ carbohydrate servings
  • Exchanges: 3 starch | 1 very lean meat | 3 fat (mono)
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