Farmers Market Quinoa Salad

Name: Farmers Market Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: ½ cup raw pistachios; 8 ounces green beans and/or wax beans; 4 ounces sugar snap peas; 1 to taste 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; 1 to taste Freshly ground black pepper; 1½ cups broccoli florets; 2 cups pea shoots (tendrils); 1 cup cooked quinoa

A fresh and healthy salad combining quinoa with crisp green beans, sugar snap peas, and broccoli, dressed in an herby vinaigrette and topped with toasted pistachios. Perfect for showcasing seasonal farmers market vegetables.

4 servings

25 min

Published October 4, 2025

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Ingredients

•½ cup raw pistachios
•8 ounces green beans and/or wax beans
•4 ounces sugar snap peas
•1 to taste 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
•1 to taste Freshly ground black pepper
•1½ cups broccoli florets
•2 cups pea shoots (tendrils)
•1 cup cooked quinoa

Cooking Instructions

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.
10 min
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.
5 min
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.
5 min
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.
5 min

Ingredients

•½ cup raw pistachios

•8 ounces green beans and/or wax beans

•4 ounces sugar snap peas

•1 to taste 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

•1 to taste Freshly ground black pepper

•1½ cups broccoli florets

•2 cups pea shoots (tendrils)

•1 cup cooked quinoa

Cooking Instructions

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.

10 min

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.

5 min

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.

5 min

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.

5 min