Warm Quinoa Salad with Edamame and Tarragon - 9 pts xp

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Warm Quinoa Salad with Edamame and Tarragon - 9 pts

1 cup quinoa (see Note)

2 cups vegetable broth

2 cups frozen shelled edamame, thawed (10 ounces)

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 (see

Cooking Tip)

 

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.

 

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per Serving: 404 calories; 17 g

fat (1 g sat, 6 g mono); 0 mg cholesterol; 47 g

carbohydrate; 16 g protein; 8 g fiber; 528 mg sodium;

tk mg potassium.

Nutrition bonus: Fiber (31% daily value), Iron (25%

dv), Vitamin A (20% dv), Vitamin C (20% dv).

2 1/2 Carbohydrate Servings

Exchanges: 3 starch, 1 very lean meat, 3 fat (mono)

 

 

TIP: To toast walnuts: Cook in a small dry skillet

over medium-low heat, stirring constantly, until

fragrant, 2 to 4 minutes.

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.

 

MAKE AHEAD TIP: Prepare through Step 3. Cover and

refrigerate for up to 2 days.

 

Source: EatingWell, April/May 2005

Formatted by Chupa Babi in MC: 06.26.07

 

Quinoa, a super food from South America, is packed

with protein and fiber. Toasting it gives it a

slightly nutty taste, a complement to the walnuts and

a foil to the lemony tarragon dressing. Try this salad

over greens of any sort: fresh arugula, Boston lettuce

leaves or wilted spinach.

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