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Warm quinoa edamame spinach salad
Makes 6 servings.
1 cup red quinoa
2 cups reduced-sodium vegetable broth
2 cups (10 ounces) frozen, shelled edamame
2 tablespoons fresh tarragon, chopped (2 teaspoons dried)
1 tablespoon lemon zest, freshly grated
3 tablespoons olive oil
3 tablespoons lemon juice
3/4 cup jarred roasted red peppers, drained and coarsely chopped
Freshly ground black pepper
1 package (5 ounces) baby spinach
1/4 to 1/3 cup chopped walnuts
- In large strainer, rinse quinoa well.
- In large pot over medium heat, toast quinoa until it starts to crackle, about 5 minutes.
- Add broth and bring to a boil. Cover, reduce heat to low and gently simmer for 12 minutes.
- Add edamame on top of quinoa. Do not stir or disturb quinoa. Cover again and continue cooking for 10 minutes or until edamame is tender.
- Carefully drain any remaining liquid. Set aside and let stand for 15 minutes.
- In large mixing bowl, add tarragon, zest, olive oil and juice. Gently stir to combine. Reserve 2 tablespoons.
- Combine red peppers and quinoa mixture. Season to taste with salt and pepper.
- In another large mixing bowl, gently toss spinach with reserved dressing.
- Evenly divide spinach among six plates and top with quinoa mixture. Garnish salad with walnuts, and serve.
Serving size: 1/6 of recipe. Amount per serving: 270 calories, 14g total fat (1.5g saturated fat), 30g carbohydrates, 10g protein, 6g dietary fiber, 150mg sodium.