|1½ cup||Peas or snap beans|
|3 cups||Cold, cooked quinoa-See note|
|½ cup||Crumbled low-fat goat cheese|
|⅓ cup||Chopped fresh parsley|
|⅓ cup||Chopped fresh tarragon|
|⅓ cup||Snipped fresh chives|
|⅓ cup||Lemon juice|
|1 tablespoon||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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