Farmers Market Quinoa Salad Recipes

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FARMERS MARKET QUINOA SALAD



Farmers Market Quinoa Salad image

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 it substantial.

Categories     Herb     Side     Low Fat     Kid-Friendly     Quick & Easy     High Fiber     Lunch     Pistachio     Quinoa     Broccoli     Green Bean     Pea     Summer     Healthy     Vegan     Sugar Snap Pea     Bon Appétit     Quick and Healthy     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 12

1/2 cup raw pistachios
8 ounces green beans and/or wax beans
4 ounces sugar snap peas
Kosher salt
1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
1/3 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 1 1/2 cups)
2 cups pea shoots (tendrils)
1 cup cooked quinoa (from about 1/3 cup raw)

Steps:

  • Preheat oven to 350°F. 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 salted boiling 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 tablespoons 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.

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