Warm Quinoa Salad with Edamame and Tarragon

Quinoa Salad with Edamame and Tarragon Recipe

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

Introduction

This Warm Quinoa Salad with Edamame and Tarragon is a delicious and nutritious dish that is perfect for a light lunch or dinner. The combination of quinoa, edamame, tarragon, and lemon creates a flavorful and satisfying salad that is sure to please your taste buds.

History

Quinoa has been cultivated in the Andes region of South America for thousands of years and has been a staple food for the Inca civilization. Edamame, or young soybeans, have been consumed in East Asia for centuries. The combination of these two ingredients in a salad with tarragon and lemon is a modern twist on traditional recipes.

Ingredients

1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 oz (283 g))
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 drained and diced jarred roasted red peppers (3 oz (85 g))
0.25 cup chopped walnuts, preferably toasted [1]

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 and 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.
Make ahead tip: prepare through step 3. Cover and refrigerate for up to 2 days.

Variations

Add diced avocado or cherry tomatoes for extra color and flavor.
Substitute other herbs, such as parsley or cilantro, for the tarragon.
Use pine nuts or almonds instead of walnuts for a different texture.

Cooking Tips & Tricks

Toasting the quinoa before cooking it helps to enhance its nutty flavor.

- Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.

- Adding the edamame towards the end of the cooking process ensures that they remain tender and vibrant green.

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

Serving Suggestions

This salad can be served as a light main course or as a side dish alongside grilled chicken or fish. It pairs well with a crisp white wine or a refreshing iced tea.

Cooking Techniques

Toasting the quinoa before cooking it helps to enhance its nutty flavor. Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.

Ingredient Substitutions

If you don't have tarragon, you can use dried basil or oregano instead. You can also substitute other nuts, such as almonds or pecans, for the walnuts.

Make Ahead Tips

You can prepare this salad up to 2 days in advance through step 3. Simply cover and refrigerate until ready to serve.

Presentation Ideas

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

Pairing Recommendations

This Warm Quinoa Salad with Edamame and Tarragon pairs well with grilled chicken, salmon, or tofu. It also goes nicely with a side of roasted vegetables or a green salad.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warm or enjoy cold.

Nutrition Information

Calories per serving

Each serving of this Warm Quinoa Salad with Edamame and Tarragon contains approximately 320 calories.

Carbohydrates

Each serving of this Warm Quinoa Salad with Edamame and Tarragon contains approximately 35 grams of carbohydrates.

Fats

Each serving of this salad contains approximately 12 grams of fat, primarily from the olive oil and walnuts.

Proteins

This salad is a good source of protein, with each serving containing approximately 14 grams.

Vitamins and minerals

Quinoa is a rich source of vitamins and minerals, including iron, magnesium, and zinc. Edamame is high in protein and fiber, as well as vitamins K and C. Tarragon is a good source of vitamins A and C.

Alergens

This recipe contains nuts (walnuts) and soy (edamame). It may also contain gluten if the vegetable broth used is not certified gluten-free.

Summary

Overall, this Warm Quinoa Salad with Edamame and Tarragon is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Warm Quinoa Salad with Edamame and Tarragon is a flavorful and nutritious dish that is perfect for a light and satisfying meal. With a mix of quinoa, edamame, tarragon, and lemon, this salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Warm Quinoa Salad with Edamame and Tarragon. The story of how I discovered this delicious dish is one that is near and dear to my heart, as it reminds me of the beauty of trying new things and the joy of sharing them with loved ones.

It was a warm summer day when I found myself wandering through the bustling streets of a farmers market in a quaint little town. The air was filled with the scent of fresh fruits and vegetables, and the sounds of laughter and chatter echoed around me. As I meandered through the stalls, my eyes landed on a vibrant display of edamame beans, their bright green pods calling out to me.

I had never cooked with edamame before, but something about them intrigued me. I struck up a conversation with the farmer who was selling them, and he shared with me his favorite ways to prepare them. As we chatted, he mentioned a recipe for a warm quinoa salad that he had recently discovered, one that combined the nuttiness of quinoa with the freshness of edamame and the subtle hint of tarragon.

Intrigued, I asked him for the recipe, and he gladly scribbled it down on a piece of paper for me. I thanked him profusely and made my way back home, eager to try out this new dish. As soon as I walked through the door, I set to work in the kitchen, gathering the ingredients and following the farmer's instructions to a tee.

The quinoa cooked up fluffy and tender, the edamame added a burst of color and crunch, and the tarragon lent a fragrant, herbaceous note that tied everything together beautifully. As I took my first bite of the warm quinoa salad, I knew I had stumbled upon something truly special.

From that day on, the Warm Quinoa Salad with Edamame and Tarragon became a staple in my cooking repertoire. I would make it for family gatherings, potlucks with friends, and even just for myself on lazy Sunday afternoons. Each time I prepared it, I couldn't help but think back to that fateful day at the farmers market and the kind farmer who had shared his recipe with me.

Over the years, I have added my own twists and variations to the dish, experimenting with different herbs, spices, and toppings. Sometimes I'll toss in some roasted vegetables for extra flavor, or sprinkle some toasted nuts on top for a bit of crunch. No matter how I choose to make it, though, the warm quinoa salad never fails to delight and satisfy.

As I sit here now, reminiscing about the journey that led me to this beloved recipe, I am filled with gratitude for all the people and experiences that have shaped my culinary adventures. From the farmer at the farmers market to the friends and family who have shared in my love of cooking, each one has played a part in bringing this dish to life.

And so, as I prepare to make another batch of Warm Quinoa Salad with Edamame and Tarragon, I do so with a heart full of memories and a spirit of gratitude. For me, this dish is more than just a recipe – it is a reminder of the joy that comes from trying new things, sharing them with others, and savoring the simple pleasures of a good meal.