1 1/2 c  Peas or snap beans
3 c  Cold, cooked quinoa-See note
1/2 c  Crumbled low-fat goat cheese
1/3 c  Chopped fresh parsley
1/3 c  Chopped fresh tarragon
1/3 c  Snipped fresh chives
1/3 c  Lemon juice
1 tb Extra-virgin olive oil

1. 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. 2. Place the quinoa in a large
bowl. Add the peas, goat cheese, parsley, tarragon and
chives. Toss lightly. 3. 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.