Quinoa Salad with Soy Bean, Roasted Pepper and Nuts

• 1 cup quinoa
• 2 cups stock vegetable, or chicken
• 10 ounces beans soy, frozen and thawed, about 2 cups
• 1 1/2 tablespoon lemon zest freshly grated
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons olive oil, extra-virgin
• 2 tablespoons tarragon leaves freshly chopped, or 1 3/4 teaspoons dried
• 1/4 teaspoon salt or to taste
• 4 ounces sweet red bell peppers, roasted drained and diced from jar, about 2/3 cup
• 4 tablespoons walnuts toasted and chopped

1. Add quinoa in a dry skillet over medium heat, stirring often, toast until it becomes aromatic and begins to crackle, 4 to 6 minutes.
2. Transfer to a fine sieve and rinse thoroughly.
3. Meanwhile, add broth in a medium saucepan and bring to a boil over high heat.
4. Stir in the quinoa and return to a boil.
5. Cover, reduce heat to a gently simmer and cook gently for 8 or 9 minutes.
6. Remove the lid and, without disturbing the quinoa, add thawed soy beans.
7. Cover and continue to cook until the soy bean and quinoa are tender, about 8 minutes longer.
8. Drain any remaining water, if needed.
9. Add lemon zest and juice, oil, tarragon and salt in a large bowl, and whisk until well combine.
10. Stir in peppers and the quinoa mixture.
11. Gently toss to combine.
12. Divide among 4 plates.
13. Top with toasted walnuts and serve warm.

quinoa, stock vegetable, beans, lemon zest freshly, lemon juice, olive oil, tarragon leaves freshly, salt, sweet red bell peppers, walnuts

Taken from recipeland.com/recipe/v/quinoa-salad-soy-bean-roasted-p-51692 (may not work)