Warm Quinoa Salad With Edamame & Tarragon

1. 1

   Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.

2. 2

   Transfer to a fine sieve and rinse thoroughly.

3. 3

   Meanwhile, bring broth to a boil in a medium saucepan over high heat.

4. 4

   Add the quinoa and return to a boil.

5. 5

   Cover, reduce heat to a simmer and cook gently for 8 minutes.

6. 6

   Remove the lid and without disturbing the quinoa; add edamame.

7. 7

   Cover and continue to cook until the edamame and quinoa are tender, 7 -8 minutes longer.

8. 8

   Drain any remaining water, if necessary.

9. 9

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

10. 10

    Add peppers and the quinoa mixture.

11. 11

    Toss to combine.

12. 12

    Divide among 4 plates and top with walnuts.

* Per serving · 4 servings · Values may vary.

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