Warm Quinoa Salad With Edamame & Tarragon

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups frozen edamame, shelled (thawed 10 minutes)
• 2 tablespoons fresh lemon juice (and 1 tbsp. zest)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh tarragon, chopped (or 2 tsp. dried)
• 1/2 teaspoon salt
• 1/2 cup roasted red pepper (from the jar, drained and diced)
• 1/4 cup walnuts, chopped (preferably toasted)

Recipe

• 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 -8 minutes longer. drain any remaining water, if necessary.
• 3 whisk lemon juice and zest, 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.