Tasty Toasted Quinoa Salad

Quinoa, a super food from South America, is packed with protein and fiber. It is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Toasted quinoa has a slightly nutty taste that complements the walnuts and is a foil to the lemony tarragon dressing.

Try this warm salad over greens of any sort: Fresh arugula, Boston lettuce leaves or wilted spinach–or as a great substitute for rice pilaf. In fact, with all the protein here, it makes a nice main course served with a side of vegetables.

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 (see Cooking Tip)

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.

Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Recipe Nutrition: 4 servings, 1 1/2 cups each.

Per Serving: 404 calories; 18 g fat (1 g saturated fat, 6g mono unsaturated fat); 0 mg cholesterol; 46 g carbohydrates; 17 g protein; 16 g fiber; 645 mg sodium; 319 mg potassium.

Nutrition Bonus: Fiber (31% daily value), Iron (25% dv), Vitamin A (20% dv), Vitamin C (20% dv).

2 1/2 Carbohydrate Servings.

Exchanges: 3 starch, 1 very lean meat, 3 fat (mono).

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Sonia Minwer-Barakat Requ

Sounds good,Thanks for sharing

Kathryn Edwards
Kathryn Edwards4 years ago

sounds great; have to try it.

Patricia W.
Patricia W.4 years ago


Jennifer C.
Past Member 4 years ago

Fabulous recipe, it sounds delicious and mouthwatering. Love it. Thanks.

Paula B.
Paula B.4 years ago


Andrew Merlin
Andrew Merlin5 years ago

Awsome recipe! :)

Smith M.
.5 years ago

I use quinoa instead of rice all the time - for stir fries, in soup (mushroom barley soup is great with quinoa instead), etc. lentil-quinoa pilaf (with lots of jalapeno and cilantro) is a great taco filling for the vegetarians.
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