Farmers market quinoa salad
Indulge in the fresh flavors of this nutrient-packed Farmers Market Quinoa Salad. Bursting with vibrant colors and wholesome ingredients.
Ingredients:
- 1/2 cup raw pistachios
- 230g green beans and/or wax beans
- 110g 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)
Instructions:
- Preheat the oven to 350°F. Place pistachios on a baking sheet with edges, and stir occasionally while toasting them until they turn golden brown, for about 8 to 10 minutes. Let them cool down, then roughly chop them. While the pistachios are toasting, boil a pot of salted water. Add the green beans and sugar snap peas and cook until they are no longer raw but are still very firm, around 2 minutes. Using a slotted spoon, move them to a bowl of ice water and let them cool for about 3 minutes. Drain the vegetables, pat them dry, and slice them thinly into small pieces. In a blender, mix herbs, oil, vinegar, mustard, and 2 tablespoons of the toasted pistachios. If the dressing is too thick, add water gradually until it reaches a smooth consistency similar to heavy cream. Season with salt and pepper. Combine the beans, peas, broccoli, pea shoots, quinoa, and the remaining toasted pistachios in a medium-sized bowl. Pour the dressing over the salad and mix well to evenly cover everything; season with salt and pepper.
Summary:
- Calories: 1458 kcal
- Fat: 107 g
- Protein: 36 g
- Carbs: 108 g
- Potassium: 2642 mg
- Magnesium: 410 mg