Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30408/
Warm Quinoa Salad with Edamame & Tarragon
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.
Yield: 4 servings, 1 1/2 cups each
Preparation Time: 25 minutes
Ingredients
| 1 | cup | quinoa (see Note) | |
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| 2 | cups | vegetable broth | |
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| 2 | cups | (10 oz) frozen shelled edamame, thawed | |
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| 1 | Tablespoon | freshly grated lemon zest | |
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| 2 | Tablespoons | lemon juice | |
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| 2 | Tablespoons | extra-virgin olive oil | |
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| 2 | Tablespoons | chopped fresh tarragon or 2 teaspoons dried | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | cup | (3 oz) drained and diced jarred roasted red peppers | |
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| 1/4 | cup | chopped walnuts, preferably toasted (see Cooking Tip) | |
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Nutrition Facts
Yield: 4 servings, 1 1/2 cups each
Approximate Nutrient Content per serving:
| Calories: | 431 | |
| Calories From Fat: | 162 | |
| Total Fat: | 18g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 0mg | |
| Sodium: | 645mg | |
| Total Carbohydrates: | 46g | |
| Dietary Fiber: | 16g | |
| Protein: | 17g |
Fiber (31% daily value), Iron (25% dv), Vitamin A (20% dv), Vitamin C (20% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
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. 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.
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, quinoas 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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30408/
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