Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 to 6
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Calories
3512 kcal
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Course
Salad
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Cuisine
American-Mediterranean Fusion
Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa
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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
- 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 minced, cloves
- kosher salt
- black pepper freshly ground
- 2 tablespoons extra virgin olive oil
- 1 cup feta cheese about 4 ounces, crumbled
- 4 scallion trimmed and sliced
- 1/2 cup parsley chopped
- 1/2 cup mint chopped
- 2 ounces arugula about 4 cups, baby
- 1/2 cup quinoa see note, crispy
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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