Herbed Quinoa Salad
A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
green peas
or snap beans |
|
| 3 | cups |
quinoa
cooked, cold |
|
| 4 | ounces |
goat (chevre) cheese
crumbled, preferably low-fat, 1/2 cup |
|
| ⅓ | cup |
parsley leaves
fresh, chopped |
|
| ⅓ | cup |
tarragon leaves
fresh, chopped |
*
|
| ⅓ | cup |
chives
fresh, snipped |
*
|
| ⅓ | cup |
lemon juice
|
|
| 1 | tablespoon |
olive oil
extra-virgin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
green peas
or snap beans |
|
| 7.1E+2 | ml |
quinoa
cooked, cold |
|
| 115.6 | ml/g |
goat (chevre) cheese
crumbled, preferably low-fat, 1/2 cup |
|
| 79 | ml |
parsley leaves
fresh, chopped |
|
| 79 | ml |
tarragon leaves
fresh, chopped |
*
|
| 79 | ml |
chives
fresh, snipped |
*
|
| 79 | ml |
lemon juice
|
|
| 15 | ml |
olive 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 to 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.
