Protein works to build and maintain muscles as well as keep your hair, skin, and nails healthy and strong. But eating meat isn’t always necessary to reap these benefits — plant proteins deliver as well! Plus, they are beneficial in a variety of ecological, economic, and health-related ways.
Serves 4. Serving Size: 1-1/2 cup
- 1 cup quinoa, dry
- 2 cups vegetable stock
- 2 cups edamame, shelled
- 1 tablespoon lemon zest, grated
- 2 tablespoons lemon juice, fresh
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh tarragon, chopped
- 1/2 teaspoon kosher salt
- 1/2 cup roasted red peppers, drained
- 1/4 cup walnuts, chopped
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse, then set aside.
Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7-8 minutes. Drain remaining liquid, if necessary.
Whisk lemon zest, lemon juice, oil, tarragon, and salt in a bowl. Add peppers and the quinoa mixture, tossing to combine. Divide among 4 plates and top with walnuts.