Warm Quinoa Salad with Edamame & Tarragon

Warm Quinoa Salad with Edamame & Tarragon Recipe

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Warm Quinoa Salad with Edamame & Tarragon is a delicious and nutritious dish that is perfect for a light lunch or dinner. This recipe combines the nutty flavor of quinoa with the freshness of edamame and the aromatic touch of tarragon. It is a great way to enjoy a healthy and satisfying meal.

History

Quinoa has been cultivated in the Andes region of South America for thousands of years and was a staple food for the ancient Incas. Edamame, or young soybeans, have been consumed in East Asia for centuries. The combination of these two ingredients in a salad with tarragon creates a unique and flavorful dish that is both nutritious and delicious.

Ingredients

1 cup quinoa
2 cups vegetable broth
2 cups (10 oz / 283 g) frozen shelled edamame, thawed
1 tbsp freshly grated lemon zest
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh tarragon or 2 tsp dried
0.5 tsp salt
0.5 cup (3 oz / 85 g) drained and diced jarred roasted red peppers
0.25 cup chopped walnuts, preferably toasted

How to prepare

Toast the quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer it to a fine sieve and rinse thoroughly.
Meanwhile, bring the broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to a simmer, and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add the edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
Whisk together the lemon zest, lemon juice, oil, tarragon, and salt in a large bowl. Add the peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.
Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet. A good related recipe would be crayfish and prawn salad, which is made of prawn salads and crayfish. Quinoa 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.

Variations

Add diced avocado for a creamy texture.
Substitute quinoa with couscous or bulgur for a different grain base.
Add feta cheese or goat cheese for a tangy flavor.
Mix in some cherry tomatoes or cucumber for added freshness.

Cooking Tips & Tricks

Toasting the quinoa before cooking enhances its nutty flavor.

- Rinse the quinoa thoroughly to remove any bitterness.

- Be careful not to overcook the edamame, as they can become mushy.

- Tarragon can be substituted with other fresh herbs like parsley or cilantro for a different flavor profile.

Serving Suggestions

This salad can be served as a light lunch or dinner on its own, or as a side dish alongside grilled chicken or fish. It can also be served cold as a refreshing summer salad.

Cooking Techniques

Toasting the quinoa before cooking enhances its nutty flavor.

- Boiling the quinoa in vegetable broth adds extra flavor to the dish.

- Tossing the salad with the dressing while the quinoa is still warm allows the flavors to meld together.

Ingredient Substitutions

Substitute tarragon with fresh parsley, cilantro, or dill.

- Use almonds or pecans instead of walnuts.

- Replace edamame with green peas or chickpeas for a different protein source.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time, making it a great option for meal prep.

Presentation Ideas

Garnish the salad with fresh tarragon leaves or lemon zest for a pop of color. Serve it in a large bowl or on individual plates for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the salad for a few minutes until warmed through, or enjoy it cold as a refreshing salad.

Nutrition Information

Calories per serving

Each serving of Warm Quinoa Salad with Edamame & Tarragon contains approximately 300 calories, making it a light and satisfying meal option.

Carbohydrates

Quinoa is a good source of carbohydrates, providing complex carbohydrates that are slowly digested and provide sustained energy. Edamame also contains carbohydrates, but in smaller amounts. This salad is a great option for those looking to incorporate healthy carbohydrates into their diet.

Fats

The main source of fat in this recipe comes from the olive oil used in the dressing. Olive oil is a heart-healthy fat that provides monounsaturated fats, which can help lower cholesterol levels. The walnuts also contribute healthy fats, including omega-3 fatty acids.

Proteins

Quinoa and edamame are both excellent sources of plant-based protein. Quinoa is a complete protein, meaning it contains all nine essential amino acids. Edamame is also a good source of protein, making this salad a great option for vegetarians or those looking to increase their protein intake.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C from the lemon juice and peppers, vitamin E from the walnuts, and various B vitamins from the quinoa. Edamame is also a good source of iron, calcium, and magnesium, making this salad a nutrient-dense option.

Alergens

This recipe contains nuts (walnuts) and soy (edamame), which may be allergens for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Overall, this salad is a well-balanced and nutritious meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a great choice for those looking to enjoy a healthy and flavorful dish.

Summary

Warm Quinoa Salad with Edamame & Tarragon is a delicious and nutritious dish that is perfect for a light and satisfying meal. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this salad is a great option for those looking to enjoy a healthy and flavorful meal. Try this recipe today and enjoy the unique combination of flavors and textures!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a chilly autumn day, and I was browsing through a quaint little bookstore in the heart of the city. As I perused the cookbook section, a vibrant cover caught my eye - "Warm Quinoa Salad with Edamame & Tarragon."

I had always been a lover of quinoa, with its nutty flavor and fluffy texture, and I was intrigued by the idea of pairing it with the delicate taste of tarragon and the hearty crunch of edamame. The recipe seemed to perfectly embody the fusion of flavors and textures that I adored in a good dish.

I quickly purchased the cookbook and rushed home to try out the recipe. As I gathered the ingredients and followed the instructions, I felt a sense of nostalgia wash over me. It reminded me of the countless hours I had spent in the kitchen with my own grandmother, learning the secrets of her famous recipes.

My grandmother was a formidable cook, with a vast repertoire of dishes that she had collected over the years. She had a knack for combining unexpected ingredients and creating masterpieces that never failed to impress. I remember watching her work her magic in the kitchen, marveling at her deft hands and keen intuition.

One of my favorite memories was the summer I spent with her in the countryside, where she taught me how to harvest fresh herbs from the garden and incorporate them into our meals. Tarragon was one of her favorites, with its delicate anise-like flavor adding a touch of elegance to even the simplest dishes.

As I stirred the quinoa on the stovetop, I imagined my grandmother by my side, guiding me with her gentle voice and wise words. She had always encouraged me to experiment in the kitchen, to trust my instincts and let my creativity shine through. And as the aroma of the tarragon filled the air, I knew that I had captured a bit of her magic in my own cooking.

When the salad was finally ready, I plated it carefully and took a hesitant bite. The flavors burst on my tongue, each ingredient complementing the others in perfect harmony. The quinoa was tender and earthy, the edamame added a satisfying crunch, and the tarragon lent a sophisticated touch that elevated the dish to new heights.

I sat down at the table, savoring each bite and feeling a sense of pride swell in my chest. My grandmother may have passed on, but her spirit lived on in my cooking, guiding me as I explored new flavors and techniques. And as I finished the last bite of the warm quinoa salad, I knew that this recipe would become a beloved staple in my own kitchen, a tribute to the woman who had inspired me to follow my culinary dreams.