Makes: 4 servings
Prep: 25 mins
Start to Finish: 25 mins
Ingredients
1 cup quinoa
2 cups vegetable broth
2 cups 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 drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted
Directions
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.
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.
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 Information
Servings Per Recipe: 4
PER SERVING: 404 cal., 18 g total fat (1 g sat. fat), 645 mg sodium & 17 g pro.