Warm Quinoa Salad with Edamame & Tarragon

I was looking for new ways to use the frozen edamame beans that had been sitting in my freezer way too long, when I stumbled across this recipe. This salad combines two ayurvedically healing foods: edamame (soybeans) and Quinoa, which is a lovely grain alternative to rice, and higher in protein and fiber. Toasting the quinoa gives it a slightly nutty taste, and is it delicious with the homemade lemony dressing served over a bed of greens. I also added some crumbled feta cheese at the end, and found it very filling and tasty.

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

1/4 cup chopped walnuts, preferably toasted

Directions

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 to 8 minutes longer. Drain any remaining water, if necessary.

3. 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.


Adapted from a recipe found on EatingWell.com