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Quinoa warm salad

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Warm quinoa salad INGREDIENTS
1 cup	quinoa,, (see Note)
2 cups	vegetable broth
2 cups	frozen shelled edamame, thawed, (10 ounces)
1 tablespoon	freshly grated lemon zest
2 tablespoons	lemon juice
2 tablespoons	extra-virgin olive oil
2 tablespoons	chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon	salt
1/2 cup	drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup	chopped walnuts, preferably toasted (see Cooking Tip)
PREPARATION 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. 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 to 8 minutes longer. Drain any remaining water, if necessary. Whisk lemon zest and juice, 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. TIPS & NOTES Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days. Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. NUTRITION Per Serving: 404 calories; 18 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 46 g carbohydrates; 17 g protein; 16 g fiber; 645 mg sodium; 319 mg potassium. Nutrition Bonus: Fiber (31% daily value), Iron (25% dv), Vitamin A (20% dv), Vitamin C (20% dv). Carbohydrate Servings: 2 1/2 Readers' Favorite Recipes:
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