Quinoa Salad with Soy Bean, Roasted Pepper & Nuts
Toasting adds strong nutty flavor into quinoa, roasted walnuts add another layer of nutty flavor and texture. It is a very flavorful and light side dish that goes well with any main course.
Yield
4 servingsPrep
10 minCook
12 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
quinoa
|
|
| 2 | cups |
stock
vegetable, or chicken |
|
| 10 | ounces |
beans
soy, frozen and thawed, about 2 cups |
|
| 1 ½ | tablespoon |
lemon zest
freshly grated |
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
tarragon leaves
freshly chopped, or 1 3/4 teaspoons dried |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 4 | ounces |
roasted red bell peppers
drained and diced from jar, about 2/3 cup |
|
| 4 | tablespoons |
walnuts
toasted and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
|
|
| 473 | ml |
stock
vegetable, or chicken |
|
| 289 | ml/g |
beans
soy, frozen and thawed, about 2 cups |
|
| 23 | ml |
lemon zest
freshly grated |
|
| 23 | ml |
lemon juice
|
|
| 23 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
tarragon leaves
freshly chopped, or 1 3/4 teaspoons dried |
|
| 1.3 | ml |
salt
or to taste |
|
| 115.6 | ml/g |
roasted red bell peppers
drained and diced from jar, about 2/3 cup |
|
| 6E+1 | ml |
walnuts
toasted and chopped |
|
Directions
Add quinoa in a dry skillet over medium heat, stirring often, toast until it becomes aromatic and begins to crackle, 4 to 6 minutes.
Transfer to a fine sieve and rinse thoroughly.
Meanwhile, add broth in a medium saucepan and bring to a boil over high heat.
Stir in the quinoa and return to a boil.
Cover, reduce heat to a gently simmer and cook gently for 8 or 9 minutes.
Remove the lid and, without disturbing the quinoa, add thawed soy beans.
Cover and continue to cook until the soy bean and quinoa are tender, about 8 minutes longer.
Drain any remaining water, if needed.
Add lemon zest and juice, oil, tarragon and salt in a large bowl, and whisk until well combine.
Stir in peppers and the quinoa mixture.
Gently toss to combine.
Divide among 4 plates.
Top with toasted walnuts and serve warm.
