| 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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