Ingredients
- 3 quinoa
- 3/8 chives
- 1 1/2 cup peas
- 1/2 cup goat cheese
- 3/8 cup lemon juice
- 3/8 cup tarragon
- 1 tablespoon olive oil
- 3/8 cup parsley
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, tarragon and chives. Toss lightly.
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.