Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa

Name: Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6
Ingredients: 3/4 cup walnuts; 1/2 pound green beans; 1/2 pound snap peas; 1 lemon; 2 garlic cloves; kosher salt; freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 cup crumbled Feta cheese; 4 scallions; 1/2 cup chopped parsley; 1/2 cup chopped mint; 2 ounces baby arugula; 1/2 cup Crispy Quinoa

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 to 6
Calories
3512 kcal
Course
Salad
Cuisine
American-Mediterranean Fusion

Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa

Isaac Peters

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Take your salad game to the next level with this snap pea salad recipe! With green beans, feta, crispy quinoa, and fresh herbs, this simple gluten-free salad is layered with texture and flavor.

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Ingredients

Servings

3/4 cup walnuts
1/2 pound green beans, trimmed and sliced on the diagonal into bite-sized pieces
1/2 pound snap peas, trimmed and sliced on the diagonal into bite-sized pieces
1 lemon, zested and juiced (1 teaspoon zest, 3 tablespoons juice)
2 garlic cloves, minced
kosher salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup crumbled Feta cheese (about 4 ounces)
4 scallions, trimmed and sliced
1/2 cup chopped parsley
1/2 cup chopped mint
2 ounces baby arugula (about 4 cups)
1/2 cup Crispy Quinoa (see note)

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Instructions

Toast the walnuts: Preheat your oven to 350°F. Spread the nuts on a small baking sheet and place in the hot oven. Bake until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely before roughly chopping.
Meanwhile, steam the green beans: Combine the green beans with 1/2 cup of water in a large skillet. Cover and bring water to a boil over high heat. Reduce heat to medium-low and simmer beans until crisp-tender, about 3 minutes.
Gently steam the snap peas. Remove the pan from the heat, add the snap peas, and immediately cover. Let sit until the snap peas are bright green but still crispy, about 3 minutes more. Pour off any remaining water and let the vegetables cool uncovered.
Make the dressing: In a large bowl, combine lemon zest, lemon juice, and garlic. Season with 1/2 teaspoon salt and plenty of freshly ground black pepper. Whisk in extra virgin olive oil.
Toss: Add cooled vegetables to the bowl with the dressing and toss until well coated. Add the feta, walnuts, scallions, herbs, and arugula and toss gently, avoiding breaking up the feta too much.
Garnish and serve: Divide the salad among plates or shallow bowls and top with Crispy Quinoa. Serve immediately.

Notes

to browse quality Mediterranean ingredients including the
olive oil
used in this recipe.
I recommend seasoning the Crispy Quinoa with your favorite savory seasoning blend or simply Aleppo pepper for this recipe.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
I recommend seasoning the Crispy Quinoa with your favorite savory seasoning blend or simply Aleppo pepper for this recipe.
Getting ahead: Store the quinoa covered at room temperature for up to one week. Store the salad and dressing separately in your refrigerator for up to 3 days. Dress and garnish the salad just before serving.
Nutritional calculation does not include the Crispy Quinoa.

Nutrition Information

Show Details

Calories 351.2kcal (18%) Carbohydrates 19.6g (7%) Protein 15.4g (31%) Fat 26.5g (41%) Saturated Fat 5.1g (26%) Polyunsaturated Fat 11.3g Monounsaturated Fat 7.1g Cholesterol 20.1mg (7%) Sodium 353.6mg (15%) Potassium 532.1mg (15%) Fiber 6.5g (26%) Sugar 7.3g (15%) Vitamin A 2344.8IU (47%) Vitamin C 72.1mg (80%) Calcium 132mg (13%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 3512 kcal

% Daily Value*

Calories	351.2kcal	18%
Carbohydrates	19.6g	7%
Protein	15.4g	31%
Fat	26.5g	41%
Saturated Fat	5.1g	26%
Polyunsaturated Fat	11.3g	66%
Monounsaturated Fat	7.1g	36%
Cholesterol	20.1mg	7%
Sodium	353.6mg	15%
Potassium	532.1mg	11%
Fiber	6.5g	26%
Sugar	7.3g	15%
Vitamin A	2344.8IU	47%
Vitamin C	72.1mg	80%
Calcium	132mg	13%
Iron	3.8mg	21%