Warm Quinoa Salad with Edamame & Tarragon Recipe

Looking for an easy Warm Quinoa Salad with Edamame & Tarragon recipe? Learn how to make Warm Quinoa Salad with Edamame & Tarragon using healthy ingredients.


Submitted by hopperlady27

Makes 4 servings



Original recipe: http://www.eatingwell.com/recipes/warm_quinoa_salad_with_edamame_tarragon.html

Recipe Ingredients for Warm Quinoa Salad with Edamame & Tarragon

1 cup quinoa
2 cups vegetable broth
2 cups shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons dried tarragon
1/2 teaspoon salt
3 ounces roasted red peppers
1/4 cup chopped walnuts

Recipe Directions for Warm Quinoa Salad with Edamame & Tarragon

  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.

  4. TIPS & NOTES

  5. Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.

  6. Note: 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.

  7. Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

  8. NUTRITION

  9. Per Serving: 404 calories; 18 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 46 g carbohydrates; 17 g protein; 16 g fiber; 645 mg sodium; 319 mg potassium.

  10. Nutrition Bonus: Fiber (31% daily value), Iron (25% dv), Vitamin A (20% dv), Vitamin C (20% dv).

  11. Carbohydrate Servings: 2 1/2

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

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 278.5g
Amount Per Serving
Calories
373
Calories from Fat
165
% Daily Value*
Total Fat
18.3g
28%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
733mg
31%
Potassium
771mg
22%
Total Carbohydrates
36.0g
12%
Dietary Fiber
6.0g
24%
Sugars
3.1g
Protein
17.8g
Vitamin A 14% Vitamin C 85%
Calcium 11% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Low in sugar
  • High in manganese
  • Very high in vitamin C
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