“From Eating Well Magazine”

Ingredients Nutrition

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 cups frozen edamame, shelled (thawed 10 minutes)
  • 2 tablespoons fresh lemon juice (and 1 tbsp. zest)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh tarragon, chopped (or 2 tsp. dried)
  • 12 teaspoon salt
  • 12 cup roasted red pepper (from the jar, drained and diced)
  • 14 cup walnuts, chopped (preferably toasted)


  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.
  2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. 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 -8 minutes longer. Drain any remaining water, if necessary.
  3. Whisk lemon juice and zest, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.

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