Here's a great recipe from the Eating Well website, which I have been LOVING this year. I like a bigger ratio of dressing than they suggested, but if you like less dressing, I encourage the tweak. This salad is good warm or cold. We serve it over butter lettuce with a baked potato on the side.
1.5 c. quinoa (I used the tri-color quinoa in the photo, but any color will do.)
3 c. vegetable broth
3 c. frozen mukimame (shelled edamame)
2 T. freshly grated lemon zest
4 T. lemon juice
4 T. extra-virgin olive oil
4 T. fresh tarragon, thyme, or basil, chopped (or substitute 4 t. if using dried herb)
1 t. salt
1 c. jarred roasted red peppers, drained and diced
Method:
Toast the quinoa in a large, dry skillet over medium heat, stirring often, until it becomes fragrant and begins to crackle, about 5 minutes. Transfer to a fine mesh strainer and rinse thoroughly.
In a large saucepan, bring the broth to a boil over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer, and cook for 8 minutes. Lift the lid and, without disturbing the quinoa, add the edamame. Replace the cover and cook until both the quinoa and the edamame are tender, about 7 - 8 more minutes. Drain any extra liquid, if necessary.
Whisk lemon zest, lemon juice, olive oil, herb, and salt in a large bowl. Add the chopped peppers, quinoa, and edamame. Toss to combine.
Serves 4 - 5.
3 c. vegetable broth
3 c. frozen mukimame (shelled edamame)
2 T. freshly grated lemon zest
4 T. lemon juice
4 T. extra-virgin olive oil
4 T. fresh tarragon, thyme, or basil, chopped (or substitute 4 t. if using dried herb)
1 t. salt
1 c. jarred roasted red peppers, drained and diced
Method:
Toast the quinoa in a large, dry skillet over medium heat, stirring often, until it becomes fragrant and begins to crackle, about 5 minutes. Transfer to a fine mesh strainer and rinse thoroughly.
In a large saucepan, bring the broth to a boil over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer, and cook for 8 minutes. Lift the lid and, without disturbing the quinoa, add the edamame. Replace the cover and cook until both the quinoa and the edamame are tender, about 7 - 8 more minutes. Drain any extra liquid, if necessary.
Whisk lemon zest, lemon juice, olive oil, herb, and salt in a large bowl. Add the chopped peppers, quinoa, and edamame. Toss to combine.
Serves 4 - 5.
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