Quinoa Salad

Quinoa is not something I cook with regularly, and hadn't really heard of it before trying this recipe – but it's super healthy and yummy. I found this recipe, and thought I'd give it a try... turned out so good!

 

1 cup quinoa* (I used the Garden Vegetable flavor)
1 can of vegetable or chicken broth
2 cups frozen shelled edamame, thawed (10 ounces)
2 Tbsp. lemon juice
2 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 cup diced bell pepper (red or green)
1/4 cup chopped walnuts, preferably toasted**


1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. (The instructions said to rinse, but since my quinoa was flavored, it created a broth when I added water to it... so I lost some of the taste from it.)

2. 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.

3. Whisk lemon juice, oil, and salt in a large bowl. Then combine with peppers, walnuts and the quinoa mixture.


*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.

**To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. (Don't let them burn like I did!)

Rating: The quinoa was the most expensive part, but I'm going to look around to see if there's a cheaper place to buy it, and in a bigger portion. Otherwise, a very affordable and healthy meal.