Last weekend, I went to a cook out and brought this salad. It was a hit and I’m making it again for dinner this week. Enjoy!
Farmers’ Market Quinoa Salad
1/2 cup pistachios
8 oz. green beans
4 oz. sugar snap peas
1/2 cup chopped fresh herbs (I used basil, parsley, and chives. Can also add tarragon and dill)
1/3 cup olive oil
2 Tbsp white wine vinegar
2 tsp dijon mustard
salt and pepper to taste
1 large head of broccoli, chopped (about 1 1/2 cups)
2 cups pea shoots (tendrils)
1 cup cooked quinoa (from about 1/3 cup raw)
- Cook green beans, sugar snap peas and broccoli in a pot of salted water until no longer raw but still crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice 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 of pistachios in a blender, adding water by tablespoonful if dressing too thick, until smooth and consistency of heavy cream. Season with salt and pepper.
- Toss beans, peas, broccoli, pea shoots, quinoa and remaining pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to coat everything. Season with salt and pepper.
recipe via bon appétit