1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cup frozen shelled edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can kidney beans, drained and rinsed
1/4 cup prepared Italian dressing
1 teaspoon dried tarragon
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.
Per Serving:270 calories (70 from fat), 8g total fat, 1g saturated fat, 460mg sodium, 33g carbohydrates, (8 g dietary fiber, 4g sugar), 17g protein.
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