Warm Quinoa Salad with Edamame & Tarragon

Ingredients 4 servings

• 1 cup quinoa, (see Note)

• 2 cups vegetable broth

• 2 cups frozen shelled edamame, thawed (10 ounces)

• 1 tablespoon freshly grated lemon zest2 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

Preparation

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. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil.

2. 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. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl.

3. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.