Spicy Quinoa and Pistachio Salad - Koops Mustard

Spicy Quinoa and Pistachio Salad


1 cup quinoa

1/2 lb green beans, trimmed

1/2 lb sugar snap peas, trimmed

3 tbsp Koops’ Spicy Brown Mustard

3 tbsp lemon juice

1 tsp honey

1/2 tsp each salt and pepper

1/4 cup olive oil

1/4 cup thinly sliced fresh basil

2 tbsp minced shallot

2 cups arugula

1/3 cup dried cranberries

1/3 cup toasted pistachios, chopped

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

total time


  1. Prepare quinoa according to package directions.
  2. In saucepan of boiling salted water, cook green beans for 2 to 3 minutes or until tender-crisp. Stir in sugar snap peas; cook for 2 to 3 minutes or until beans and peas are just tender. Drain well.
  3. Whisk together mustard, lemon juice, honey, salt and pepper until blended; slowly whisk in olive oil until blended. Stir in basil and shallot.
  4. Toss together quinoa and dressing; stir in beans, peas, arugula and cranberries. Transfer to serving dish. Sprinkle with pistachios. Served warm or cold.



  • For added protein, add lentils and/or chickpeas.
  • For a tangy twist, sprinkle crumbled feta cheese and lemon zest over salad.

Healthy and delicious, this light and flavorful salad makes a welcoming summer side dish for barbecues or picnics.  

Serves: 4

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