Herbed Quinoa Salad
- Bring 2 cups water to boil in large saucepan; stir in quinoa. Reduce heat to low; cover and cook for 15 minutes or until quinoa is tender but not mushy. Drain off any remaining liquid from quinoa; fluff with fork to separate grains.
- Spread quinoa in thin layer on large platter; freeze for 5 minutes or until cooled. Transfer to large bowl. Add peas, goat cheese, parsley, tarragon and chives; toss lightly. Combine lemon juice with olive oil; pour over quinoa mixture and toss to mix well.
Cooking Method: No Cook
World Cuisine: French
Product: Extra Virgin