Meal Prep Sunday – Quinoa Salad

Makes 4 servings

Ingredients quinoa edamame salad

1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame, thawed
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  roasted red peppers
1/4 cup chopped almonds preferably toasted

Optional:

1 cup spinach or romaine lettuce

 

Directions

  1. 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.
  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 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 almonds.
  4. Scoop over fresh spinach or romaine letttuce
  5. Tips: Note: Quinoa-Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.
  6. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days.

 

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