BROCCOLI-QUINOA SALAD WITH BUTTERMILK DRESSING

Broccoli-Quinoa Salad with Buttermilk Dressing image

Provided by Sara Dickerman

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.