| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetarian, Salads | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Peas or snap beans |
| 3 | c | Cold, cooked quinoa-See note |
| 1/2 | c | Crumbled low-fat goat cheese |
| 1/3 | c | Chopped fresh parsley |
| 1/3 | c | Chopped fresh tarragon |
| 1/3 | c | Snipped fresh chives |
| 1/3 | c | Lemon juice |
| 1 | tb | Extra-virgin olive oil |
INSTRUCTIONS
1. 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. 2. Place the quinoa in a large bowl. Add the peas, goat cheese, parsley, tarragon and chives. Toss lightly. 3. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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