Hamilton Health Care System706.firstname.lastname@example.org
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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
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