| Advertisements |
Herbed Quinoa Salad
| Ingredients | |||
| 1 1/2 | cup | peas, or snap beans | |
| 3 | cup | quinoa, cooked, cold | |
| 1/2 | cup | goat cheese, crumbled, low-fat | |
| 1/3 | cup | parsley, fresh, chopped | |
| 1/3 | cup | tarragon, fresh, chopped | |
| 1/3 | cup | chives, fresh, snipped | |
| 1/3 | cup | lemon juice | |
| 1 | tablespoon | olive oil, extra-virgin | |
Directions: | |||
| 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. Place the quinoa in a large bowl. Add the peas, goat cheese, parsley, tarragon and chives. Toss lightly. 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.  | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Beans