Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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.