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.
Recipe information
Yield
4 Servings
Ingredients
½
8
4
½
⅓
2
2
2
2
1
Preparation
Step 1
Preheat oven to 350°. 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 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.
Step 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.
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.
Nutrition Per Serving
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Reviews (80)
Back to TopI 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.)
Anonymous
Arlington, VA
9/16/2019
This is one of my go-tos for taking to potluck events, especially if I l ow that there are vegan and vegetarian friends in attendance. Always gets rave reviews! While pea shoots are sometimes hard to find - this is pretty good no matter what assortment of veggies gets thrown in!
Suebobm
Dallas, TC
4/8/2024