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Farmers' Market Quinoa Salad

Farmers' Market Quinoa Salad


Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

Ingredients

  • 8 ounces green beans and/or wax beans
  • ½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper
  • 2 small or 1 large head of broccoli, florets chopped (about 1½ cups)
  • 2 cups pea shoots (tendrils)
  • 1 cup cooked quinoa (from about ⅓ raw)

Recipe Preparation

  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

  • Meanwhile, cook green beans and sugar snap peas in a pot of boiling salted water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.

  • Blend herbs, oil, vinegar, mustard, and 2 Tbsp. toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.

  • Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 350 Fat (g) 26 Saturated Fat (g) 3.5 Cholesterol (mg) 0 Carbohydrates (g) 25 Dietary Fiber (g) 7 Total Sugars (g) 6 Protein (g) 9 Sodium (mg) 50

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How to Make the Freshest Quinoa Salad

Reviews SectionI developed some food allergies in my 40s (tree nuts! apples! pears! stone fruits! - WAAAHHHH!), so in this recipe I substituted roasted sunflower seeds for the pistachios. It's still great! I also blanched the broccoli. Will make a great lunch for me for the week (if it lasts that long.)AnonymousArlington, VA09/16/19