Nothing screams healthy like Quinoa- now you can make a great salad with Edamame and Quinoa Salad- Discover the new healthy options you can bring to work or school.
Makes 2-3 Servings.
1 cup quinoa, uncooked
2 cups vegetable broth
2 cups frozen shelled edamame, thawed
1 tbsp freshly grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
2 tsp dried tarragon
½ tsp sea salt
½ cup roasted red peppers from a jar, chopped
¼ cup chopped walnuts
Place a pan over a medium heat and add the quinoa. Dry toast the quinoa for about 5 minutes, be sure to keep it moving.
Add the quinoa to a sieve and rinse. Set aside
Add the broth to the pan and bring to a boil over a medium heat. Pour the quinoa back into the pan and return to the boil.
Reduce the heat, cover and let simmer for 6-8 minutes. Remove the lid and add the edamame, don’t stir.
Place the lid back on the pan and cook until both the edamame and quinoa are tender. Should take around 8-10 minutes for all the broth to be absorbed.
In a large bowl whisk together the zest, lemon juice, oil, tarragon and salt.
Add the chopped peppers and quinoa to the bowl and toss together.
Top with chopped walnuts before serving.