Herbed Quinoa Salad
photo by katew
- Ready In:
- 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
- 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.
- 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.
- Place the quinoa in a large bowl.
- Add the peas, goat cheese, parsley, basil, tarragon and chives.
- Toss lightly.
- In a cup, whisk together the lemon juice and olive oil.
- Pour over the salad.
- Top with pine nuts.
Questions & Replies
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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!
Had the quinoa all ready to go from cooking extra the day before, so this was really quick to put together. Love the freshnesh and the flavour combinations. I had to use another type of nut (pistachios), but otherwise made as directed. I did end up adding extra oil as I found it a bit dry, but that's more personal preference I'd say. I wasn't clear what type of goat cheese was intended here. I ended up using some very soft chevre, which was nice, but next time I'd probably use goat feta.
Excellent! Cooking quinoa is similar to cooking rice. I put it in the fridge after cooking since I did that part ahead of time. I used frozen tiny tender peas and just ran them under water in a colander to thaw them. I think the goat cheese I had on hand was called 'humbolt'. The ingredients called for shallots, but the instructions said chives. I opted for chives. I used fresh lemon juice and about 1/4 cup toasted pine nuts because I love those little guys. And I almost forgot! I discovered mint in my garden so used it fresh picked! (Fun!) This is awesome Rita! I hope more people discover the wonders of quinoa!!! Thank you for a really delicious recipe : )
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This was a great summery salad. I don't think I used quite as much herbs as called for and it was perfect. I went with basil instead of mint, but would like to try that as well. We used regular feta, and I also added chopped cucumber. Will definitely make again! Great potluck dish, especially if you have an herb garden.