Vibrant Herbed Quinoa Salad with Goat Cheese
Elevate your meal with this refreshing Vibrant Herbed Quinoa Salad. Bursting with flavors and textures, this dish combines tender peas and fluffy quinoa with creamy goat cheese and a medley of aromatic herbs. Perfect as a light lunch or a delightful side dish, it’s not only delicious but also packed with nutrients. Bring it to your next gathering or enjoy it at home—this salad is sure to impress!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Peas or Green Beans
1.5 cups (Fresh or frozen, if frozen, thaw before using)
Cold Cooked Quinoa
3 cups (Cooked and cooled)
Low-Fat Goat Cheese
1/2 cup (Crumbled)
Fresh Parsley
1/4 cup (Chopped)
Mint or Basil
1/4 cup (Chopped)
Fresh Tarragon
1/4 cup (Chopped)
Shallot
1/3 cup (Chopped)
Lemon Juice
1/3 cup (Freshly squeezed)
Extra Virgin Olive Oil
1 tablespoon (For dressing)
Pine Nuts
1 tablespoon (Toasted and cooled)
Instructions
1
To prepare the quinoa, begin by bringing 2 cups of water or vegetable stock to a rolling boil in a 2-quart saucepan.
2
Add 1 cup of rinsed quinoa to the boiling water or stock.
3
Reduce the heat to low, cover the saucepan, and let it simmer for 10-15 minutes, or until the quinoa is tender but retains a slight bite. Avoid overcooking to prevent mushiness.
4
Remove the lid and drain off any excess liquid. Fluff the quinoa with a fork and set it aside to cool completely.
5
In a separate 2-quart saucepan, fill it with water and bring it to a boil over high heat.
6
Add the peas (or green beans), cooking for about 4 minutes until tender but still bright in color. Be careful not to overcook them.
7
Once cooked, drain the peas and rinse them under cold running water to stop the cooking process.
8
In a large mixing bowl, combine the cooled quinoa with the cooked peas, crumbled goat cheese, chopped parsley, chopped mint or basil, chopped tarragon, and chopped shallot.
9
Gently toss the ingredients together to ensure they are well mixed but maintain their individual textures.
10
In a small bowl, whisk together the lemon juice and extra virgin olive oil until emulsified.
11
Drizzle the dressing over the salad, and toss lightly to coat all ingredients evenly.
12
Finally, sprinkle the toasted pine nuts on top for added texture and flavor before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Vibrant Herbed Quinoa Salad with Goat Cheese.
Is this salad considered vegetarian?
Yes, this is a vegetarian dish containing quinoa, vegetables, herbs, and cheese.
How much cooked quinoa is required?
The recipe calls for 3 cups of cold cooked quinoa.
What type of cheese is used in the salad?
The recipe uses 1/2 cup of crumbled low-fat goat cheese.
Can I use green beans instead of peas?
Yes, you can use 1.5 cups of either peas or green beans.
What is the liquid ratio for cooking the quinoa?
Use 2 cups of water or vegetable stock for every 1 cup of rinsed quinoa.
How long should the quinoa simmer?
The quinoa should simmer for 10-15 minutes or until tender.
What herbs are included in this recipe?
The salad features fresh parsley, mint or basil, and fresh tarragon.
How long do the peas need to boil?
Cook the peas for about 4 minutes until they are tender but still bright.
Why should the peas be rinsed under cold water?
Rinsing under cold water stops the cooking process to keep them from overcooking.
How much lemon juice is needed for the dressing?
The recipe requires 1/3 cup of freshly squeezed lemon juice.
What kind of oil is used for the dressing?
One tablespoon of extra virgin olive oil is used.
Are the pine nuts raw or toasted?
The pine nuts should be toasted and cooled before being added to the salad.
How much shallot is used in the mix?
The recipe uses 1/3 cup of chopped shallot.
What size saucepan is recommended for the quinoa?
A 2-quart saucepan is recommended for cooking the quinoa.
Can I use frozen peas?
Yes, you can use frozen peas, but they should be thawed before using.
How much parsley should I chop?
You should prepare 1/4 cup of chopped fresh parsley.
How should the quinoa texture be?
The quinoa should be tender but retain a slight bite; avoid overcooking to prevent mushiness.
Should the quinoa be fluffed?
Yes, fluff the quinoa with a fork after draining any excess liquid.
What is the final topping for the salad?
The final topping is a sprinkle of toasted pine nuts.
Is this recipe suitable for a light lunch?
Yes, it is perfect as a light lunch or a side dish.
How much tarragon is required?
The recipe calls for 1/4 cup of chopped fresh tarragon.
What preparation is needed for the goat cheese?
The low-fat goat cheese should be crumbled.
Can I substitute mint with another herb?
Yes, the recipe allows for either mint or basil based on your preference.
What is the serving suggestion for this dish?
It can be served at home or brought to gatherings as a refreshing side or meal.
How many ingredients are in this recipe?
There are a total of 10 ingredients listed for this recipe.
Is the quinoa cooked in stock or water?
It can be cooked in either 2 cups of water or vegetable stock.
How do you make the dressing emulsify?
Whisk the lemon juice and extra virgin olive oil together until emulsified.
When should the pine nuts be added?
Sprinkle them on top just before serving for added texture and flavor.
Is the quinoa served warm or cold?
The quinoa should be cooled completely before mixing, making it a cold salad.