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Herbed Quinoa Salad

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      Title: HERBED QUINOA SALAD
 Categories: Vegetarian, Salads
      Yield: 4 Servings
 
  1 1/2 c  Peas or snap beans
      3 c  Cold, cooked quinoa-See note
    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
 
  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.
 
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