Ingredients

Instructions

  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.