This salad from eatingwell.com is one of my favorite ways of serving quinoa--it's a fast preparation and packed with delicious flavors. Usually I have all of the components in my pantry/freezer, which is a bonus. Sometimes I serve the quinoa on its own as a side dish, and other times, like last night, I serve it as a salad on a bed of greens. The warm quinoa wilted the arugula slightly, and I topped the salad with grilled, thinly-sliced sirloin (4 minutes per side for medium-rare) for a filling, protein-packed meal.
The original recipe calls for toasting the quinoa before cooking it--I skip this step and just give the quinoa a good rinse to remove any of the bitter outer coating. The recipe also calls for tarragon, which is delicious with it, but last night I used basil. Whatever herbs you happen to have would work well.
Quinoa with Edamame and Roasted Red Peppers
1 cup quinoa
2 cups water
2 cups (10 ounces) frozen shelled edamame
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil, tarragon, or other fresh herb
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers
1/4 cup chopped walnuts
Place quinoa in a fine sieve and rinse thoroughly. Bring water 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, basil, and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Top with walnuts. Serve on a bed of arugula or other greens, if desired.
Makes 4 servings.