Farmer’s Market Quinoa Salad


Farmer’s Market Quinoa Salad

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March 29, 2017

Farmer's Market Quinoa Salad


½ cup raw pistachios

8 ounces green beans and/or wax beans

4 ounces sugar snap peas

Kosher salt

½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)

⅓ cup olive oil

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)


1Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

2 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.

3 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.

4 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.