Broccoli Quinoa Salad

2018-01-01

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Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad Broccoli Quinoa Salad

Recipe

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. 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.

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Nutritional Info

This information is per serving.

  • Protein

    16
  • Fat Total

    21
  • Calories

  • Sodium