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Herbed Quinoa Salad

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

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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
cup parsley leaves
fresh, chopped
cup tarragon leaves
fresh, chopped
*
cup chives
fresh, snipped
*
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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 40524% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 153mg 6%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 25%
Sugars g
Protein 32g
Vitamin A 18% Vitamin C 21%
Calcium 9% Iron 49%
* based on a 2,000 calorie diet How is this calculated?

 

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