Snap Pea Salad with Green Beans & Quinoa

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
• 4 scallions, trimmed and sliced
• 1/2 cup chopped parsley
• 1/2 cup chopped mint
• 4 cups baby arugula
• 1/2 cup crispy quinoa (see note below)

Directions

Make the crispy quinoa: Toss the cooled quinoa with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon of your favorite spice combination. Spread the quinoa on a rimmed sheet pan and toast in a 375°F oven, turning with a spatula every 10 minutes or so, until golden brown and crispy, 25-30 minutes. Or add to a large pan and cook on your stovetop over medium-low heat, stirring frequently with a wooden spoon, for 20-25 minutes.

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 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. Top each salad with Crispy Quinoa and serve immediately.serve with grilled bread.

Servings: 4-6