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:

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.



Herbed Quinoa Salad