Broccoli-quinoa salad with buttermilk dressing
Delight in the refreshing blend of crunchy broccoli, hearty quinoa, and creamy buttermilk dressing in this wholesome salad. Perfect for a tasty and nutritious meal!
Ingredients:
- cup buttermilk
- tablespoons olive oil
- tablespoons vegetable oil
- tablespoon finely grated lemon zest
- tablespoon fresh lemon juice
- teaspoon unseasoned rice vinegar
- Pinch of freshly ground black pepper
- teaspoon (or more) fine sea salt
- shallot, finely chopped
- small heads of broccoli, cut into bite-size florets
- Kosher salt
- cup white, red, or black quinoa
- cup coarsely chopped parsley
- cup coarsely chopped tarragon
- cup coarsely chopped pistachios
Instructions:
- Combine buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl by whisking. Taste the mixture and add more salt if required.
- Preparation can be done 5 days in advance. Store the dressing covered in the refrigerator.
- Mix shallot with 2 tablespoons of buttermilk dressing in a small bowl and keep it aside.
- Boil broccoli in a large pot of salted water until it is slightly tender, for about 1 minute. Using a slotted spoon, transfer the broccoli into a bowl of ice water to cool down. After cooling, drain the broccoli and place it on a baking sheet lined with a kitchen towel.
- In the meantime, bring the water in the pot to a boil again and cook quinoa until it is slightly undercooked, approximately 12 minutes; then, drain it. Mix quinoa with 2 tablespoons of buttermilk dressing in a large bowl until coated well. Season with salt and let it cool down.
- Combine the dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 tablespoons of buttermilk dressing with quinoa and toss everything together. Add more salt if necessary.
Summary:
- Calories: 1757 kcal
- Fat: 86 g
- Protein: 67 g
- Carbs: 206 g
- Potassium: 5124 mg
- Magnesium: 648 mg