Quinoa Salad with Soy Bean, Roasted Pepper and Nuts

Name: Quinoa Salad with Soy Bean, Roasted Pepper and Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups stock vegetable, or chicken; 10 ounces beans soy, frozen and thawed, about 2 cups; 1 1/2 tablespoon lemon zest freshly grated; 1 1/2 tablespoons lemon juice; 1 1/2 tablespoons olive oil, extra-virgin; 2 tablespoons tarragon leaves freshly chopped, or 1 3/4 teaspoons dried; 1/4 teaspoon salt or to taste; 4 ounces sweet red bell peppers, roasted drained and diced from jar, about 2/3 cup; 4 tablespoons walnuts toasted and chopped

Servings: persons

1
Add quinoa in a dry skillet over medium heat, stirring often, toast until it becomes aromatic and begins to crackle, 4 to 6 minutes.
2
Transfer to a fine sieve and rinse thoroughly.
3
Meanwhile, add broth in a medium saucepan and bring to a boil over high heat.
4
Stir in the quinoa and return to a boil.
5
Cover, reduce heat to a gently simmer and cook gently for 8 or 9 minutes.
6
Remove the lid and, without disturbing the quinoa, add thawed soy beans.
7
Cover and continue to cook until the soy bean and quinoa are tender, about 8 minutes longer.
8
Drain any remaining water, if needed.
9
Add lemon zest and juice, oil, tarragon and salt in a large bowl, and whisk until well combine.
10
Stir in peppers and the quinoa mixture.
11
Gently toss to combine.
12
Divide among 4 plates.
13
Top with toasted walnuts and serve warm.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup quinoa, 2 cups stock vegetable, or chicken, 10 ounces beans soy, frozen and thawed, about 2 cups, 1 1/2 tablespoon lemon zest freshly grated, and more.

Yes, Quinoa Salad with Soy Bean, Roasted Pepper and Nuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!