Quinoa Salad with Soy Bean, Roasted Pepper and 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.
vegetable, or chicken
soy, frozen and thawed, about 2 cups
olive oil, extra-virgin
freshly chopped, or 1 3/4 teaspoons dried
or to taste
roasted red bell peppers
drained and diced from jar, about 2/3 cup
toasted and chopped
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.