Herbed Quinoa Salad

First I was on the Elimination Diet, then I was on the Fodmaps diet, all to try and figure out what causing my stomach irritation. Have I figured it out after all this? No. I have not. But I did have the chance to experiment with my food again and again. So we branched out in our choices of carbs. I would say my favorite so far is probably quinoa. So we tried making this quinoa salad and it was absolutely delicious. We made it twice in one week. This salad is healthy, yummy, and worth trying out. Oh yummy.
Herbed Quinoa Salad
Ingredients:

source: Recipe Land

• 1 1/2 c peas
• 3 c quinoa, cooked and cooled
• 4 oz. feta or goat cheese
• 1/3 c fresh parsley, chopped
• 1/3 c fresh tarragon, chopped
• 1/3 c chives or green onions, chopped
• 1/3 c lemon juice
• 1 T olive oil

Directions:

1. To cook the quinoa: bring 2 cups of water or chicken 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.
2. 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.
3. Place the quinoa in a large bowl. Add the peas, cheese, parsley, tarragon and chives. Toss lightly.
4. In a cup, whisk together the lemon juice and olive oil. Pour over the salad.