Snap Pea and Green Bean Salad with Walnuts, Feta, and Crispy Quinoa Recipe
This vibrant Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa is a fresh and crunchy dish brimming with flavors and textures. Toasted walnuts add a nutty depth, while crisp-tender green beans and snap peas provide a delightful bite. The salad is tossed in a zesty lemon-garlic dressing, enriched by creamy crumbled feta, fresh herbs, scallions, and peppery baby arugula. Finished with a sprinkle of crispy quinoa for an exciting crunch, this salad is perfect as a light lunch or a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Steaming
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 3/4 cup walnuts
- 1/2 pound green beans, trimmed and sliced diagonally into bite-sized pieces
- 1/2 pound snap peas, trimmed and sliced diagonally into bite-sized pieces
- 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)
Dressing Ingredients
- 1 lemon, zested and juiced (1 teaspoon zest, 3 tablespoons juice)
- 2 garlic cloves, minced
- Kosher salt (about 1/2 teaspoon plus more to taste)
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Toast the walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts on a small baking sheet and bake for about 10 minutes, or until they are golden brown and emit a toasty aroma. Remove and let them cool completely on the baking sheet before roughly chopping.
- Steam the green beans: Place the trimmed and sliced green beans in a large skillet with 1/2 cup of water. Cover and bring the water to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for approximately 3 minutes until the beans are crisp-tender.
- Steam the snap peas: Remove the skillet from heat and immediately add the snap peas on top of the green beans. Cover again and let the peas steam gently for about 3 minutes more, until they turn bright green but remain crisp. Drain any remaining water and let the vegetables cool uncovered.
- Prepare the dressing: In a large mixing bowl, whisk together the lemon zest, lemon juice, minced garlic, 1/2 teaspoon kosher salt, and plenty of freshly ground black pepper. Slowly drizzle in the extra virgin olive oil while whisking to emulsify the dressing.
- Toss the salad: Add the cooled green beans and snap peas into the bowl with the dressing and toss until all vegetables are well coated. Gently fold in the crumbled feta cheese, toasted walnuts, sliced scallions, chopped parsley, chopped mint, and baby arugula, taking care not to break up the feta too much.
- Garnish and serve: Divide the salad among plates or shallow bowls and sprinkle the crispy quinoa on top for extra texture. Serve immediately to enjoy the freshness and crunch.
Notes
- Crispy quinoa can be prepared by cooking quinoa, then frying it in a pan with a little oil over medium heat until crisp and golden. Alternatively, use store-bought crispy quinoa if available.
- Make sure to cool the steamed vegetables completely before adding to the dressing to prevent wilting.
- This salad is best served fresh but can be refrigerated for up to one day; add crispy quinoa just before serving to maintain crunch.
