Herbed Quinoa Salad
Yield: 4 Servings  VG, WF, GF, SF, EF

1 1/2 c Peas or snap beans 3 c Cold, cooked quinoa 1/2 c Crumbled low-fat goat cheese 1/3 c Chopped fresh parsley

1/3 c Chopped fresh tarragon 1/3 c Snipped fresh chives 1/3 c Lemon juice 1 tb Extra-virgin olive oil

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.

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.

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Last modified: April 09, 2002