Broccoli-Quinoa Salad With Buttermilk Dressing

Name: Broccoli-Quinoa Salad With Buttermilk Dressing
Yield: 4 Servings
Ingredients: 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; 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

Sara Dickerman4 ServingsSource

salad broccoli quinoa pistachio buttermilk side gluten-free vegetarian lunch dinner

Broccoli-Quinoa Salad With Buttermilk Dressing

Ingredients

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

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

Method

Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

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

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.

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.

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