Layered Spring Salad With Quinoa and Tangerines

By Marlenew

Ingredients

• 4 c. cooked quinoa
• 3 oz. feta, crumbled (generous 1/2 cup)
• 1/4 c. chopped mixed herbs, such as dill, mint, and/or cilantro
• 1/4 c. plus 2 Tbsp toasted shelled pistachios
• 5 tbsp. extra-virgin olive oil
• 3 tbsp. lemon juice (about 1 1/2 lemons)
• 1/2 tsp. coarse salt, plus a pinch pepper to taste
• 12 oz. sugar snap peas (4 cups), trimmed
• 1/4 c. white balsamic vinegar
• 1 fennel bulb, trimmed, cored, and very thinly sliced (about 3 1/2 cups)
• 2 carrots, very thinly sliced
• 4 tangerines, peeled and separated into sections
• 1 watermelon radish or 2 to 4 regular radishes, very thinly sliced
• 2 c. baby arugula

Details

Servings 4
Preparation time 35mins
Cooking time 37mins
Adapted from drozthegoodlife.com

Preparation

Step 1

Toss quinoa with feta, herbs, 3 Tbsp pistachios, 1 Tbsp oil, and the lemon juice and toss to combine. Season with the pinch of salt, plus pepper to taste.

Cook snap peas in a a pot of boiling water until crisp-tender, about 2 min. Drain well, and rinse under cold water.

Whisk remaining 4 Tbsp olive oil, the vinegar, and remaining ½ tsp salt in a small bowl to make the dressing.

Divide dressing among 4 (quart-size) widemouthed glass jars. Top with snap peas, fennel, and carrots, dividing evenly and arranging in layers.

Spoon quinoa mixture over vegetables in jars, pressing down slightly, and top with a layer each of tangerines, radish, and arugula. Spoon remaining 3 Tbsp pistachios on top. Seal jars. (Salad can be prepared ahead and refrigerated for up to 2 days.)
Cook snap peas in a pot of boiling water until crisp-tender, about 2 min. Drain well, and rinse under cold water. (Salad can be prepared up to 2 days ahead; cover and refrigerate.)