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Snap-Pea-Salad-with-Green-Beans-Walnuts-and-Quinoa-Recipe

Snap Pea Salad with Green Beans, Walnuts, and Quinoa

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This Snap Pea Salad combines crisp green beans, crunchy walnuts, and nutty quinoa in a refreshing dish that’s easy to prepare. Ideal for a healthy meal or quick dinner, it showcases vibrant flavors and nutrients with simple ingredients.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F and toast the walnuts on a small baking sheet for about 10 minutes, until golden brown and fragrant. Allow to cool before roughly chopping.
  2. In a large skillet, steam the green beans with 1/2 cup of water covered over high heat until crisp-tender, about 3 minutes.
  3. Add the snap peas to the skillet, remove from heat, cover, and let sit until bright green and crispy, about 3 minutes. Drain any remaining water and let cool.
  4. In a large bowl, whisk together the lemon zest, lemon juice, and minced garlic with 1/2 teaspoon salt and freshly ground black pepper, then drizzle in the olive oil.
  5. Combine the cooled vegetables with the dressing in the bowl and toss to coat. Add the feta, walnuts, scallions, herbs, and arugula, tossing gently to combine without breaking up the feta too much.
  6. Serve in plates or shallow bowls, topping with crispy quinoa and enjoy immediately.

Last Step:

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Notes

For crispy quinoa, rinse quinoa under cold water, then cook according to package instructions. Spread cooked quinoa on a baking sheet and bake at 400°F until crispy.
Adjust the amount of lemon juice and garlic to taste based on your preference.
This salad is best served fresh but can be stored in the refrigerator for up to a day.

  • Author: jeremy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Mixing, Steaming, Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 15mg

Find it online: https://www.cookingrecipestasty.com/snap-pea-salad-with-green-beans-walnuts-and-quinoa/