This mix is perfect for spring.
- 4 c. cooked quinoa
- 3 oz. feta, crumbled (generous ½ 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 1½ 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 3½ 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
- 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.
- 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. (Snap peas can be prepared up to 2 days ahead; cover and refrigerate.)
566 cal, 30 g fat (7 g saturated), 16 g protein, 61 g carb, 19 g sugar, 11 g fiber, 542 mg sodium, 19 mg cholesterol per serving
This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.
Adapted from The Portable Feast: Creative Meals for Work and Play. Copyright © 2016 by Jeanne Kelley. Published by Rizzoli New York. Images copyright © 2016 by Ann Cutting.