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40 minutes
Prep: 20 minutes
Cook: 20 minutes
542 calories per serving view nutrition facts
4 servings
suggest servings
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| 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 |
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.
| % 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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