Warm Walnut Quinoa Salad with Edamame and Tarragon

Protein works to build and maintain muscles as well as keep your hair, skin, and nails healthy and strong. But eating meat isn’t always necessary to reap these benefits — plant proteins deliver as well! Plus, they are beneficial in a variety of ecological, economic, and health-related ways.

Serves 4. Serving Size: 1-1/2 cup

  • 1 cup quinoa, dry
  • 2 cups vegetable stock
  • 2 cups edamame, shelled
  • 1 tablespoon lemon zest, grated
  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh tarragon, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 cup roasted red peppers, drained
  • 1/4 cup walnuts, chopped

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, then set aside.

Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add 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. Drain remaining liquid, if necessary.

Whisk lemon zest, lemon juice, oil, tarragon, and salt in a bowl. Add peppers and the quinoa mixture, tossing to combine. Divide among 4 plates and top with walnuts.