Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Ingredients
4 Servings
Step 1
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Step 2
Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
Step 3
Blend herbs, oil, vinegar, mustard, and 2 tablespoons toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
Step 4
Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.
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Reviews (14)
Back to TopI changed the recipe quite a bit, just using whatever vegetables I had in my house. I boiled kale and celery instead of green beans and snap peas, and other than that used spiralized purple radish, simmered a bit in some leftover stock to take away some of the spiciness. I made a green sauce in the food processor with yogurt, tahini, dill, parsley, lemon, water, and salt. It looked beautiful and pleased my whole family, including the little kids!
Sofia19
Washington, DC
3/27/2020
Had to skip the pea shoots and sub sliced almonds for the pistachios, but I thought the result was well worth the effort. The veggie-averse bf gobbled it up and leftovers were great the next day. I look forward to trying different nut and herb combos with this recipe. Fresh, healthy, and satisfying.
lisakat
Austin, TX
7/11/2018
This salad was amazing. It tasted fresh and clean, and was very filling. My 12 year old son , who doesn't eat many vegetables loved it, and ate the leftovers as a bedtime snack.
ncif
North Carolina
8/1/2017
It was okay - no one raved about it. Would not make it again, especially since it required more effort than it was worth.
smulfun
Ana SF Bay ARea
7/22/2017
I made this as a side for my 4th of July BBQ. While it tastes good (much better warmed up), I'm not sure the effort is worth the final product. This dish was more time-consuming than I had anticipated and I think there are probably sides that are just as good that take less time (and dishes!)
jjmathis
Chicago, IL
7/5/2017
This turned out amazing. I don't have pea shoots at my near by store, so simply without. I doubled this recipe and took it to the July 4th BBQ - A HUGE HIT! It takes time, so it wouldn't be a go to dish, but for those things where you want a show stopper meal for a potluck or even at home-- I would definitely do this. Other than the pea shoots and doubling the recipe, I followed just as the instructions said. Next time I would play a bit with spices... may adding a jalapeño for a kick or using turmeric and sage together, or even adding an avocado for the dressing recipe. It has the potential to go in a lot directions. I gave it four forks because all of the guests at the BBQ were happy and enjoyed it.
Anonymous
Orange County, CA
7/5/2016
Great recipe, I used sliced almonds, toasted and added thyme instead of tarragon. I will make it again, a huge hit for vegetarians.
Anonymous
Lake George, NY
6/26/2016
What a great salad! The dressing was really delicious, and the crunch of fresh beans & broccoli paired nicely with the quinoa. I blanched the broccoli along with the beans, and that turned out well. I'm not sure how necessary the pistachios are- I happened to have some on hand so used them - but next time might just skip them. Otherwise I wouldn't change a thing.
cftobin
New York, NY
6/6/2016
This is a delicious and healthy salad with lots of great textures! I agree that it is a bit labor intensive, and I saved a step by prepping the vegetables to bite size before cooking. Thinly slicing the cooked veggies is unnecessary. I cooked the broccoli with the beans and sugar snap peas. It's still crisp but less bitter. My favorite part of this salad is the toasted pistachios! The toasty crunchiness is so good with the tangy dressing.
Anonymous
Wilsonville, OR
3/15/2016
Very nice and versatile salad! I didn´t have pistachios at hand so I used almonds and sunflower seeds. Didn´t find the sprouts at the supermarket so I added letuce and spinach which I cut very thin. Last, I didn´t have dijon mustard at hand so I used Heinz mustard which gave the dressing a little acidic taste that wasn´t that bad. As you can see, I had to do with whatever was available in my kitchen, that´s why I say it´s versatile, besides quick and tasty.
laura_vp
Veracruz, Mexico.
9/13/2015
This is a bit labor intensive but the results are pretty delicious. Pea sprouts are unheard of here so I put in some alfalfa sprouts. I also put in some sliced turkey breast because my guy likes meat. The pistachios I got were already toasted so I used them as is. I would refresh them in the oven next time for a bit more crunch. The dressing really is the star of the show. Mine turned out more green than yellow. I used parsley, basil, dill and a touch of thyme. Very nice healthy summer meal.
pattyrhee
Titusville, FL
9/10/2015
I've started making large batches of quinoa and using leftovers to make an easy weeknight dinner, throwing in some fresh herbs, and just oil and vinegar, though I'll try this mustardy one.
capecodgurl
Massachusetts
9/9/2015
The salad was fresh and flavorful, but it was the salad dressing that really made it pop. I wanted to give it 3.5 forks but since I couldn't, I went ahead and gave it 4. There was a lot of prep work, chopping herbs and veggies, and boiling and icing and more chopping. It took a lot of time but I think the result was good. The quinoa called for in the list of ingredients was not discussed at all in the preparation. I can only think that the author made a mistake and left it out. I would also leave it out of the salad. I didn't like the taste of it. The salad was better without it.
annelbauer
San Francisco, CA
8/30/2015
So delicious and fresh. Perfect for summer. The first time I made this I used tarragon, parsley and basil in the dressing. Second time I substituted dill for the tarragon. The second time pea tendrils were also unavailable, so I just increased the other vegetables. It really made no difference. I was unsure about the raw broccoli, but it added great texture to the salad.
bsshaeff
California
8/23/2015
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