Thursday, May 05, 2005

Warm Quinoa Salad with Edamame and Tarragon

Warm Quinoa Salad with Edamame and Tarragon (Adapted from Eating Well)

1 cup dry quinoa
2 cups vegetable broth
2 cups frozen shelled edamame, thawed
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/2 cup chopped roasted red peppers
1/4 cup chopped walnuts, toasted

In a large skillet, toast quinoa over medium heat, stirring often, until the grains turn a light golden and they begin to crackel - about 5 to 10 minutes. Place quinoa in a sieve and rinse thoroughly - drain well.

In a medium saucepan, bring broth to a boil. Stir in quinoa and bring back to boil. Cover, reduce heat and simmer for 8 minutes. Add the edamame into the pot, without stirring, and re-cover - continue to cook until the edamame and quinoa are tender, about 8 minutes longer. Drain away any excess liquid if necessary.

In a large bowl, whisk together lemon zest, juice, oil, tarragon and salt. Stir in chopped peppers and the quinoa mixture - toss to combine. Serve each portion with an equal amount of the toasted walnuts on top.

Makes 4 servings.

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