Recipe Du Jour
[Warm Quinoa Salad with Edamame & Tarrago]
[Warm Quinoa Salad with Edamame & Tarrago]
Preparation time: 25 minutes
Serves: 4 adults
Ingredients:
1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame, thawed
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
½ teaspoon salt
½ cup drained and diced jarred roasted red pepper
¼ cup chopped walnuts
Directions:
Brown quinoa over medium heat. Stir to prevent burning. Continue stirring until quinoa becomes aromatic and crackles (pops), approximately five minutes. Transfer to a fine sieve and rinse.
Meanwhile, bring your vegetable broth to a boil in a suitable saucepan. Add your quinoa and continue to boil. Cover the saucepan and reduce heat to generate a simmer. Allow to cook for 7-8 minutes. Remove the lid and add your edamame (be mindful not to disturb your quinoa). Cover and continue to cook until the edamame and quinoa are nice and tender, roughly another 7 to 8 minutes longer. Drain any remaining water.
Whisk tarragon, your lemon zest and juice, oil and salt in a large bowl. Add your peppers and the quinoa mixture. Combine by tossing, not stirring. Serve to 4 plates and top with your walnuts.
To toast your walnuts, cook them in a small dry skillet over medium-low heat. Stir the walnuts until fragrant, three minutes.
Servings Per Recipe: 4
PER SERVING: 404 cal., 18 g total fat (1 g sat. fat), 645 mg sodium, 46 g carbohydrates (16 g fiber), 17 g protein.
Serves: 4 adults
Ingredients:
1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame, thawed
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
½ teaspoon salt
½ cup drained and diced jarred roasted red pepper
¼ cup chopped walnuts
Directions:
Brown quinoa over medium heat. Stir to prevent burning. Continue stirring until quinoa becomes aromatic and crackles (pops), approximately five minutes. Transfer to a fine sieve and rinse.
Meanwhile, bring your vegetable broth to a boil in a suitable saucepan. Add your quinoa and continue to boil. Cover the saucepan and reduce heat to generate a simmer. Allow to cook for 7-8 minutes. Remove the lid and add your edamame (be mindful not to disturb your quinoa). Cover and continue to cook until the edamame and quinoa are nice and tender, roughly another 7 to 8 minutes longer. Drain any remaining water.
Whisk tarragon, your lemon zest and juice, oil and salt in a large bowl. Add your peppers and the quinoa mixture. Combine by tossing, not stirring. Serve to 4 plates and top with your walnuts.
To toast your walnuts, cook them in a small dry skillet over medium-low heat. Stir the walnuts until fragrant, three minutes.
Servings Per Recipe: 4
PER SERVING: 404 cal., 18 g total fat (1 g sat. fat), 645 mg sodium, 46 g carbohydrates (16 g fiber), 17 g protein.
