Name: Farmers' Market Quinoa Salad
Yield: 4 Servings
Ingredients: ½ cup raw pistachios; 8 ounces green beans and/or wax beans; 4 ounces sugar snap peas; Kosher salt; ½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill); ⅓ 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 1½ cups); 2 cups pea shoots (tendrils); 1 cup cooked quinoa (from about ⅓ raw)

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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 this quinoa salad recipe substantial.

Recipe notes

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