Farmer’s Market Quinoa Salad

This bright, crunchy salad is a tasty alternative to greasy bar foods. It's also vegetarian friendly and appealing to more health-conscious guests.

Recipe by Bon Appétit


  • 1/2 Cup raw pistachios
  • 8 Ounces green beans and/or wax beans
  • 4 Ounces sugar snap peas
  • Kosher salt
  • 1/2 Cup coarsely chopped fresh tender herbs
  • 1/3 Cup olive oil
  • 2 Tbsp. white wine vinegar
  • 2 Tsp. Dijon mustard
  • Freshly ground black pepper
  • 2 Small or 1 large head (about 1.5 cups) of broccoli florets, chopped
  • 2 Cups pea shoots (tendrils)
  • 1 Cup cooked quinoa (from about 1/3 raw)


  1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
  2. Meanwhile, cook green beans and sugar snap peas in a pot of boiling salted 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.
  3. Blend herbs, oil, vinegar, mustard, and 2 Tbsp. 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.
  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.