START A PETITION 27,000,000 members: the world's largest community for good

Tasty Toasted Quinoa Salad

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).

Visit for free quick and easy healthy recipe collections!

Read more: All recipes, Entrees, Food, Side Dishes, , , ,

have you shared this story yet?

go ahead, give it a little love


+ add your own
10:33AM PDT on Sep 19, 2013

Sounds good,Thanks for sharing

7:42AM PST on Nov 21, 2011

sounds great; have to try it.

4:35PM PDT on Sep 18, 2011


5:33PM PDT on Sep 5, 2011

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

11:27AM PST on Jan 25, 2011


4:31PM PDT on Apr 12, 2010

Awsome recipe! :)

1:20AM PST on Jan 11, 2010

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.
vitamin e

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Everything has a down side. You still haven't told us ,other than allergies,what the exact problem i…

Thanks for the information.

Winter is a breeze in north Florida. It's usually January or February before I need to turn the hea…


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!