Warm Quinoa Salad With Edamame & Tarragon

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups frozen edamame, shelled (thawed 10 minutes)
• 2 tablespoons fresh lemon juice (and 1 tbsp. zest)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh tarragon, chopped (or 2 tsp. dried)
• 12 teaspoon salt
• 12 cup roasted red pepper (from the jar, drained and diced)
• 14 cup walnuts, chopped (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.
2. Transfer to a fine sieve and rinse thoroughly.
3. Meanwhile, bring broth to a boil in a medium saucepan over high heat.
4. Add the quinoa and return to a boil.
5. Cover, reduce heat to a simmer and cook gently for 8 minutes.
6. Remove the lid and without disturbing the quinoa; add edamame.
7. Cover and continue to cook until the edamame and quinoa are tender, 7 -8 minutes longer.
8. Drain any remaining water, if necessary.
9. Whisk lemon juice and zest, oil, tarragon and salt in a large bowl.
10. Add peppers and the quinoa mixture.
11. Toss to combine.
12. Divide among 4 plates and top with walnuts.

quinoa, vegetable broth, frozen edamame, lemon juice, extravirgin olive oil, fresh tarragon, salt, red pepper, walnuts

Taken from www.food.com/recipe/warm-quinoa-salad-with-edamame-tarragon-514064 (may not work)