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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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.

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; 319 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: 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.

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

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days.

Terrific! I love quinoa and edamame, and fresh tarragon (MUST be fresh) and quality roasted peppers give that combination a truly unique flavor!

Anonymous, Minneapolis, MN

Is there an error in the nutritional information? It states 17g. fat,but when broken down states (1g.sat.:6g.mono.) Could you please clarify.

, Scranton, PA

I made this last night and it was delicious! Next time I may use one cup of water and one cup of broth to cut down on the sodium. I'll let you know if that ruins it :)

Tara, San Diego, CA

This was so simple and so good just make sure to have a great brand of roasted red peppers because that gives it great flavor. I unfortunately didn't have fresh tarragon so i used dried but it was still good. Try orange zest and blood-orange olive oil too :] Very tasty!

Michelle

This dish is wonderful warm or cold and very easy to make. I used a combination of regular and red quinoa, dried tarragon and a little extra lemon juice and served it over torn green leaf lettuce. It was delicious and filling but not heavy. The leftovers were a great lunch. Four stars and a definite repeater.

Beth, Milwaukee, WI

Didn't like the combination. Too much lemon.

Terra P., Kansas City, MO

Quick, easy and insanely tasty. Highly recommend as a side or main.

Amy