Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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