Wednesday, 1 January 2014

Warm Tarragon Quinoa Salad

This recipe has simple flavors, great texture.  I think a little sprinkle of feta on top would just about make it perfect! 
1 cup  quinoa (I used tricolor)
2 cups  vegetable broth
2 cups  frozen shelled edamame, precooked.
2 tablespoons  lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon
1/2 teaspoon  sea salt
1/2 teaspoon fresh cracked pepper
1/2 cup chopped red peppers
1/4 cup  chopped almonds, toasted

1. Toast quinoa in a dry skillet over medium heat, stirring often until it 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 about 15 min, till all liquid is absorbed.
3. Whisk lemon zest and juice, oil, tarragon, pepper and salt in a large bowl. Add peppers and edamame,a and liquid to the quinoa mixture. Toss to combine.  Top with toasted almonds. 

Makes 5 servings

Each serving:
Calories:  275
Fat:  12.2 g
Carbs:  31.5 g
Protein:  12.7 g


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