Herbed Quinoa Salad

READY IN: 40mins
katew
Recipe by Rita~

After the holidays we need some healthy food.

Top Review by Mirj

I'm a big fan of quinoa, I've only started eating it lately, but it's my new favorite "side-dish" even if I eat it as a main dish. I do have to admit that I am not a fan of goat's cheese, so I used a really good sheep's milk feta. The sharpness of the cheese went beautifully with the nutty flavor of the quinoa. Before squeezing the juice out of the lemon I zested it and also tossed the zest in with the parsley. The recipe calls for 1 tablespoon of pine nuts, but that's a joke in this family, I topped it all with about 1/2 cup of pine nuts, which we all fought over, of course. Rita, thanks for helping me to add another quinoa recipe to my repetoire!

Ingredients Nutrition

Directions

  1. To cook the quinoa: bring 2 cups of water or stock to a boil in a 2 quart saucepan.
  2. Add 1 cup of quinoa.
  3. Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.
  4. Drain off any remaining liquid.
  5. Fluff with a fork to separate the grains.
  6. Allow to cool before combining in salad.
  7. In a 2-quart saucepan over high heat, bring one quart water to a boil.
  8. Add the peas.
  9. Cook for about 4 minutes, or until tender; do not overcook.
  10. Drain and rinse under cold water.
  11. Place the quinoa in a large bowl.
  12. Add the peas, goat cheese, parsley, basil, tarragon and chives.
  13. Toss lightly.
  14. In a cup, whisk together the lemon juice and olive oil.
  15. Pour over the salad.
  16. Top with pine nuts.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a