Food recipes
Warm Quinoa Salad With Edamame & Tarragon
Warm Quinoa Salad With Edamame & Tarragon Ingredients: quinoa, uncooked soup, vegetable broth, ready to serve edamame, frozen, prepared lemon juice, raw oil, olive, salad or cooking spices, tarragon, dried salt, table...
Warm Quinoa Salad With Edamame & Tarragon
Ingredients:
quinoa, uncooked
soup, vegetable broth, ready to serve
edamame, frozen, prepared
lemon juice, raw
oil, olive, salad or cooking
spices, tarragon, dried
salt, table
spices, pepper, red or cayenne
nuts, walnuts, english
Directions:
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 -8 minutes longer.
Drain any remaining water, if necessary.
Whisk lemon juice and zest, 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.
Ingredients:
quinoa, uncooked
soup, vegetable broth, ready to serve
edamame, frozen, prepared
lemon juice, raw
oil, olive, salad or cooking
spices, tarragon, dried
salt, table
spices, pepper, red or cayenne
nuts, walnuts, english
Directions:
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 -8 minutes longer.
Drain any remaining water, if necessary.
Whisk lemon juice and zest, 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.