Recipe Details

Summary

Name: Herbed Quinoa Salad

Category: Beans And Grains

Ingredients and Directions

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

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.