Lemony Quinoa with Edamame, Bell Peppers and Tarragon
What is Quinoa?
Quinoa is a grain that originated in countries all over South America and has been grown domestically for over 4,000 years. It was a staple food of the ancient Incas but has now become a popular health food all over the world. It comes in two varieties – red and white. Both types are very high in nutrients such as essential amino acids, calcium, phosphorus, magnesium and iron. Quinoa is a great source of complete protein (18%), so it’s a perfect food for vegetarians/vegans or those lacking protein in their diets. And it is full of dietary fiber, more than any cereal, and is gluten-free! Plus its great taste and delicate texture makes it a perfect health food!
Quinoa can be found in health-food or natural food stores and in the grain section of most supermarkets.
Reference: Wikepedia – Quinoa
(makes 4 servings)
1 cup of toasted quinoa
2 cups of vegetable broth (you can buy it pre-packaged in the store)
2 cups of cooked edamame (shelled)
1 tablespoon of freshly grated lemon zest
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 teaspoons of dried tarragon
1/2 teaspoon of salt
1 cup of chopped red bell pepper
1/2 cup of chopped toasted walnuts
- Toasting the quinoa gives it a more fragrant nutty taste. Toast quinoa in a skillet over medium heat, stirring with a spatula, until it begins to crackle (about 5 minutes). When ready, put the quinoa in a sieve and rinse well with water (to remove the bitter protective cover)
- To cook the quinoa, bring vegetable broth to a boil. Add the quinoa and return to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes until quinoa is soft and has absorbed all the water.
- While quinoa is simmering, roast chopped red bell peppers on a skillet with a tablespoon of olive oil until slightly cooked.
- Toast the walnuts on a separate skillet over medium-low heat, stirring them constantly for about 5 minutes.
- In a large bowl, mix in lemon zest and juice, olive oil, tarragon and salt. Add in the roasted peppers, walnuts and quinoa. Mix well and serve while hot.
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