Herbed Quinoa Salad

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

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Be the first to add a photo of this recipe!

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Recipes That Can Melt Anyone’s Heart

by Josh Khan

Valentine’s Day often brings thoughts of flowers, jewellery and boxes of chocolate into one’s head. The gift that really stands out is chocolate because hardly any women hate the amazing taste....

Member Review

Kosher Pickled Dill Tomatoes

This was easy and tested on company and they asked for the recipe. I added sliced fresh celery when I put the tomatoes in the jars.

Reviewed by teragram