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
- Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool and chop.
- In a large skillet, combine the green beans and 1/2 cup water. Cover and boil, then reduce to medium-low and simmer until crisp-tender, about 3 minutes.
- Remove from heat, add snap peas, and cover again for 3 more minutes until vegetables are bright and crispy. Drain any excess water and let cool.
- In a bowl, mix lemon zest, lemon juice, and garlic. Season with salt and pepper, then whisk in the olive oil.
- Combine the cooled vegetables with the dressing, then add feta, walnuts, scallions, herbs, and arugula. Toss gently.
- Serve the salad on plates, topped with crispy quinoa.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the walnuts are completely cooled before chopping to maintain their crunch.
Feel free to substitute feta with a cheese of your choice if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg