Herbed Quinoa Salad

Herbed Quinoa Salad Category Beans and Grains 
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Ingredients And Procedures
Ingredients
1 1/2cuppeas, or snap beans
3cupquinoa, cooked, cold
1/2cupgoat cheese, crumbled, low-fat
1/3cupparsley, fresh, chopped
1/3cuptarragon, fresh, chopped
1/3cupchives, fresh, snipped
1/3cuplemon juice
1tablespoonolive 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.




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