Broccoli quinoa salad

INGREDIENTS

Buttermilk Dressing

¾ cup buttermilk

2 tablespoons olive oil

2 tablespoons vegetable oil

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon unseasoned rice vinegar

Pinch of freshly ground black pepper

1 teaspoon (or more) fine sea salt

Salad

1 shallot, finely chopped

2 small heads of broccoli, cut into bite-size florets

Kosher salt

1 cup white, red, or black quinoa

½ cup coarsely chopped parsley

¼ cup coarsely chopped tarragon

¼ cup coarsely chopped pistachios

 

METHODS

Buttermilk Dressing

In a mixing bowl, whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt. 

Salad

1. Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.

2. Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel–lined baking sheet.

3. Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool.

4. Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

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