Herbed Quinoa Salad

A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.

40 minutes Prep: 20 minutes Cook: 20 minutes

542 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 1/2	cup	green peas	or snap beans
3	cups	quinoa	cooked, cold
1/2	cup	goat (chevre) cheese	crumbled, low-fat
1/3	cup	parsley leaves	fresh, chopped
1/3	cup	tarragon	fresh, chopped
1/3	cup	chives	fresh, snipped
1/3	cup	lemon juice
1	tablespoon	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 10-15 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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Nutrition Facts

Serving Size 186g

Amount per Serving

Calories 542 19% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 140mg	6%
Total Carbohydrate 94.0g	31%
Dietary Fiber 9.0g	38%
Sugars 2.0g
Protein 19.0g	38%

Vitamin A	22%		Vitamin C	32%
Calcium	10%		Iron	70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Broccoli And Cauliflower Salad

This recipe is great! I have just made the salad half an hour ago and I cannot stop taking little spoonfulls of it! To the recipe as described I have just added a little fresh garlic (two mid-size cloves). I am going to serve it on top of Greek style flat pita bread.

Reviewed by doxTxob