BROCCOLI, QUINOA AND PURSLANE SALAD

Broccoli, Quinoa and Purslane Salad image

Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 11

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Ingredients

1/2 pound broccoli crowns (about 2 large), sliced very thin
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 garlic clove, puréed
Freshly ground pepper to taste
6 tablespoons extra virgin olive oil
1/4 pound purslane, thick stems trimmed, or mâche
1 1/2 cups cooked quinoa
2 tablespoons finely chopped tarragon
1 1/2 cups wild or baby arugula

Steps:

Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
Line plates or a platter with the arugula, top with the salad, and serve.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 1 gram