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.

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.