• 4servings
  • 25minutes
  • 404calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup(s) quinoa

  2. 2 cup(s) vegetable broth

  3. 2 cup(s) frozen shelled edamame , thawed (10 ounces)

  4. 1 tablespoon(s) freshly grated lemon zest

  5. 2 tablespoon(s) lemon juice

  6. 2 tablespoon(s) extra-virgin olive oil

  7. 2 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried

  8. 1/2 teaspoon(s) salt

  9. 1/2 cup(s) drained and diced jarred roasted red peppers , (3 ounces)

  10. 1/4 cup(s) chopped walnuts , preferably toasted

Instructions Jump to Ingredients ↑

  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.


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