Broccoli-Quinoa Salad With Buttermilk Dressing Recipe

Name: Broccoli-Quinoa Salad With Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 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; 1/2 cup coarsely chopped parsley; 1/4 cup coarsely chopped tarragon; 1/4 cup coarsely chopped pistachios

Servings: persons

3/4 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
1/2 cup coarsely chopped parsley
1/4 cup coarsely chopped tarragon
1/4 cup coarsely chopped pistachios

1
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.
2
Dressing can be made 5 days ahead. Cover and chill.
3
Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.
4
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.
5
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.
6
Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup buttermilk, 2 tablespoons olive oil, 2 tablespoons vegetable oil, 1 tablespoon finely grated lemon zest, and more.

Yes, Broccoli-Quinoa Salad With Buttermilk Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli-Quinoa Salad With Buttermilk Dressing

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