Open Arms of Minnesota

Weekly Recipe: Farmer’s Market Quinoa Salad


Weekly Recipe: Farmer’s Market Quinoa Salad

By: Ellie Schmidt, 2019 Dietetic Intern – Iowa State University

Refreshing and healthy summer salads are an excellent way to celebrate warm weather! This quinoa salad combines whole grains, healthy fats, and vegetables to create a wholesome and satisfying dish. This is an extremely easy recipe that can be shared with family and friends on a summer evening.

Quinoa is high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and several antioxidants. It is an easy way to increase the overall balance of a salad and make it more filling. Try this Quinoa Salad or add it to your own recipe!


Recipe adapted from bonappetit

Photo Credit: Stacy Spensley

Makes 4 servings

Ingredients:

  • ½ cup raw pistachios
  • 1 cup green beans and/or wax beans
  • ½ cup sugar snap peas
  • 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
  • Freshly ground black pepper
  • 2 small or 1 large head of broccoli, florets chopped (about 1½ cups)
  • 2 cups pea shoots (tendrils)
  • 1 cup cooked quinoa (from about ⅓ raw)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place hulled pistachios in the oven and toast for 8-10 minutes until golden brown and fragrant.
  2. Prepare quinoa according to package directions, set aside.
  3. Bring a pot of water to a boil and cook the sugar snap peas and green beans for about 2 minutes until tender, but still crunchy. Drain the vegetables and place in an ice bath until the beans have chilled, about 3 minutes. Once chilled, drain from the cold water and slice into 1/2” pieces.
  4. In a food processor, blend herbs of choice, olive oil, vinegar, Dijon mustard, and 2 tablespoons of pistachios until smooth. Add water as needed if the dressing is too thick. Season dressing with salt and pepper if desired.
  5. In a large salad bowl, place beans, peas, broccoli, quinoa, pea shoots, and toasted pistachios. Drizzle with homemade dressing and toss until well combined. Enjoy!

Nutrition Information
For 1 serving: 350 calories, 26 g total fat, 4 g saturated fat, 0 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 4 g fiber, 8 g protein

More from Open Arms

Open Arms, Covid-19 Policy Update

OPen Arms Mask Policy Update (5/23/22) Due to the increasing rate of COVID-19 infection in the Minnesota community and beyond, Open Arms of Minnesota has temporarily reinstated its mask mandate in both kitchens and the entirety of its headquarters at 2500 Bloomington Ave., starting

Read More »