Herbed Quinoa Salad

Ingredients

1 1/2 cup peas or snap beans 3 cup cold, cooked quinoa-see note 1/2 cup crumbled low-fat goat cheese 1/3 cup chopped fresh parsley 1/3 cup chopped fresh tarragon 1/3 cup snipped fresh chives 1/3 cup lemon juice 1 tbsp extra-virgin olive oil	Advertisements

Preparation
 
1. In a 2-quart saucepan over high heat, bring one quart water to a
boil. Add the peas. Cook for about 4 minutes, or until tender; do not
overcook. Drain and rinse under cold water. 2. Place the quinoa in a
large bowl. Add the peas, goat cheese, parsley, tarragon and chives.
Toss lightly. 3. In a cup, whisk together the lemon juice and olive
oil. Pour over the salad. Note: To cook the quinoa, bring 2 cups of
water or stock to a boil in a 2- quart saucepan. Add 1 cup of quinoa.
Reduce the heat to low, cover the pan and cook for 10-15 minutes, or
until tender but not mushy. Drain off any remaining liquid. Fluff
with a fork to separate the grains. Allow to cool before combining in
salad.

 

 
Servings:
4

 

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