Skip to main content

The FDA is warning consumers of the risk of methanol contamination in certain hand sanitizers. Learn more (English and Spanish).

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Warm quinoa edamame spinach salad

  View step-by-step instructions Link to step-by-step instructions

 

Makes 6 servings.

Ingredients

1 cup red quinoa

2 cups reduced-sodium vegetable broth

2 cups (10 ounces) frozen, shelled edamame

2 tablespoons fresh tarragon, chopped (2 teaspoons dried)

1 tablespoon lemon zest, freshly grated

3 tablespoons olive oil

3 tablespoons lemon juice

3/4 cup jarred roasted red peppers, drained and coarsely chopped

Salt

Freshly ground black pepper

1 package (5 ounces) baby spinach

1/4 to 1/3 cup chopped walnuts

Directions

  • In large strainer, rinse quinoa well.
  • In large pot over medium heat, toast quinoa until it starts to crackle, about 5 minutes.
  • Add broth and bring to a boil. Cover, reduce heat to low and gently simmer for 12 minutes.
  • Add edamame on top of quinoa. Do not stir or disturb quinoa. Cover again and continue cooking for 10 minutes or until edamame is tender.
  • Carefully drain any remaining liquid. Set aside and let stand for 15 minutes.
  • In large mixing bowl, add tarragon, zest, olive oil and juice. Gently stir to combine. Reserve 2 tablespoons.
  • Combine red peppers and quinoa mixture. Season to taste with salt and pepper.
  • In another large mixing bowl, gently toss spinach with reserved dressing.
  • Evenly divide spinach among six plates and top with quinoa mixture. Garnish salad with walnuts, and serve.

Nutrition information

Serving size: 1/6 of recipe. Amount per serving: 270 calories, 14g total fat (1.5g saturated fat), 30g carbohydrates, 10g protein, 6g dietary fiber, 150mg sodium.

Source: American Institute for Cancer Research

Related stories