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Warm quinoa edamame spinach salad

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


Makes 6 servings.


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


Freshly ground black pepper

1 package (5 ounces) baby spinach

1/4 to 1/3 cup chopped walnuts


  • 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

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