Lunch Week 10 - Warm Quinoa Salad with Edamame and Tarragon
KCSwigart
Posts: 67
What You'll Need:
1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 oz.)
1 tbsp. freshly grated lemon zest
2 tbsp. lemon juice
2 tbsp. extra-virgin olive oil
2 tbsp. chopped fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 cup drained and diced jarred roasted red peppers (3 oz.)
1/4 cup chopped walnuts, toasted
What You'll Need to Do:
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.
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. If necessary, drain any remaining water.
Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide and top with walnuts.
Enjoy!
1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 oz.)
1 tbsp. freshly grated lemon zest
2 tbsp. lemon juice
2 tbsp. extra-virgin olive oil
2 tbsp. chopped fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 cup drained and diced jarred roasted red peppers (3 oz.)
1/4 cup chopped walnuts, toasted
What You'll Need to Do:
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.
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. If necessary, drain any remaining water.
Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide and top with walnuts.
Enjoy!
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