Broccoli quinoa salad
Senin, 15 Juli 2019
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.