Herbed Quinoa Salad

After the holidays we need some healthy food.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups peas or 1 1⁄2 cups green beans
• 3  cups  cold cooked quinoa
• 1⁄2 cup  crumbled low-fat  goat cheese
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup  chopped mint or 1⁄4 cup basil
• 1⁄4 cup  chopped fresh tarragon
• 1⁄3 cup  chopped shallot
• 1⁄3 cup lemon juice
• 1  tablespoon extra virgin olive oil
• 1  tablespoon  toasted cooled pine nuts

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.