Name: Farmers Market Quinoa Salad
Yield: 4 Servings
Ingredients: 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)

Farmers' market quinoa salad in a twohandled pot.

Photo by Christopher Testani

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 it substantial.

Recipe information

Yield
4 Servings

Ingredients

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)

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 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.

Recipe notes

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