Warm Quinoa Edamame Spinach Salad
Serves 6. Recipe is from American Institute for Cancer Research.
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
¾ cup jarred roasted red peppers, drained and coarsely chopped
Salt and freshly ground black pepper
1 (5-ounce) package baby spinach
1/4 to 1?3 cup chopped walnuts
1. In large strainer, rinse quinoa well.
2. 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.
3. In large mixing bowl, add tarragon, zest, olive oil and juice. Gently stir to combine. Reserve 2 tablespoons. Add red peppers and quinoa mixture and toss to combine well. Season to taste with salt and pepper.
4. In another large mixing bowl, gently toss spinach with reserved dressing.
5. Evenly divide spinach among four plates and top with quinoa mixture. Garnish salad with walnuts and serve.
Nutritional analysis per serving: 270 calories, 14 g total fat (1.5 g saturated fat), 30 g carbohydrate, 10 g protein, 6 g dietary fiber, 150 mg sodium.