This bright salad is perfect for Spring and can be made ahead for picnics and potlucks. The earthiness of red quinoa paired with crunchy fresh vegetables and toasted pistachios plays nicely with a creamy herb-Dijon dressing. Be creative with the ingredients. Toasted silvered almonds would work well and even a handful of raisins or dried cranberries would make a nice addition!
1/2 cup raw pistachios
8 ounces green beans
4 ounces sugar snap peas
1/2 cup coarsely chopped fresh herbs (such as parsley, chives, basil, tarragon, and dill)
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
Juice of half a lemon
1 Tbsp. Manuka honey
2 teaspoons Dijon mustard
Freshly ground black pepper
1 1/2 cups broccoli florets
1 cup cooked quinoa
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.
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.
Blend herbs, oil, vinegar, honey, lemon juice, 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.
Toss beans, peas, broccoli, 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.