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A close up of green bean and snap pea salad with crispy quinoa on a plate with a fork.
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Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American/Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4 to 6
Author: Abigail Chipley

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 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)

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

  • 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

Calories: 351.2kcal | Carbohydrates: 19.6g | Protein: 15.4g | Fat: 26.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 11.3g | Monounsaturated Fat: 7.1g | Cholesterol: 20.1mg | Sodium: 353.6mg | Potassium: 532.1mg | Fiber: 6.5g | Sugar: 7.3g | Vitamin A: 2344.8IU | Vitamin C: 72.1mg | Calcium: 132mg | Iron: 3.8mg

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