Herbed Quinoa Salad

Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Servings: 4
  • 1 cup quinoa
  • 1 1/2 cups thawed frozen snap peas
  • 1/2 cup crumbled low-fat goat cheese
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh tarragon
  • 1/3 cup snipped fresh chives
  • 1/3 cup lemon juice
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
      • 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.




    Ingredient: Rice & Grains

    Cooking Method: Boil

    World Cuisine: French

    Product: Extra Virgin

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