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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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After the holidays we need some healthy food. 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.
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