Farmers Market Quinoa Salad

Ingredients for Farmers Market Quinoa Salad

• 60g 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 350ml )

• 475ml pea shoots (tendrils)

• 240ml cooked quinoa (from about 80ml raw)

How to make Farmers Market Quinoa Salad

Preheat oven to 177°C. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

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.

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 double cream. Season with salt and pepper.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.