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Ingredients

• 1 cup  quinoa, (see Note)
• 2 cups  vegetable broth
• 2 cups  frozen shelled edamame, thawed (10 ounces)
• 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 jarred roasted red peppers, (3 ounces)
• 1/4 cup  chopped walnuts, preferably toasted (see Cooking Tip)

Description

Quinoa, A Super Food From South America, Is Packed With Protein And Fiber. Toasting It Gives It A Slightly Nutty Taste, A Complement To The Walnuts And A Foil To The Lemony Tarragon Dressing. Try This Salad Over Greens Of Any Sort: Fresh Arugula, Boston L

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