Warm Quinoa Salad with Edamame & Tarragon

At the last businessmen's retreat I was fortunate enough to be a part of, I was on the kitchen staff. There were about 140 guys or so, and the kitchen was a great deal of work, and long hours (very early mornings) but very rewarding. No matter where I go, I usually end up in the kitchen anyway, so it seemed apropos. One of the tasks I got to help with was the special diet meals. One such meal was this warm quinoa salad with edamame and tarragon that we prepared for one of the guys. It looked way too healthy for my liking, but I did, in fact, like it. We are big fans of edamame anyway. So, I thought I would share the recipe here.

INGREDIENTS

• 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)

PREPARATION

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.

Credit: http://www.eatingwell.com/recipes/warm_quinoa_salad_with_edamame_tarragon.html

Buon Appetito!