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Quinoa Salad with Soy Bean, Roasted Pepper and Nuts

 
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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

servings

Prep

10

min

Cook

12

min

Ready

26

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 35734% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 867mg 36%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 32%
Sugars g
Protein 29g
Vitamin A 9% Vitamin C 37%
Calcium 10% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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