Quinoa Salad with Edamame & Tarragon
Lately my Sunday evening routine, when it comes to making meals, involves my beloved rice cooker. In it, I can toss some veggies, spices, seasonings, and two hours later have a great grain dish waiting for us with leftovers for the next few days. It requires absolutely no stove or oven heat, which is key on these hot summer nights since we never got around to installing our air conditioner this summer. And the best part is that I can set it and forget it. Recently, I’ve also been cooking for a friend of ours who drops by and picks up his dinner every Sunday, and it’s a great way to make massive batches of food that I can divide in half so we all have several servings of dinner for days to come.
This Sunday I made Eating Well’s Warm Quinoa Salad with Edamame and Tarragon.
I don’t believe I have ever cooked with tarragon before, since I never owned a jar of it until I boosted my spice collection after my bridal shower. Now I know it pairs so nicely with tart lemon juice and fragrant lemon zest, as it did in the dressing for this salad.
- 1 cup quinoa
- 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
For instructions, click here. I did it differently by cooking the quinoa in vegetable broth in the rice cooker. In the last 15 minutes of cooking, I added the edamame, peppers, and dressing then topped it with the walnuts.
I massaged some kale and scooped the quinoa salad on top. It was delicious! And, stick-to-your-ribs satisfying. How could it not be with 17g of protein and 16g of fiber per serving!? Thank you quinoa and edamame for that impressive nutrient profile. Super satisfying.