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Broccoli & Quinoa Salad with Buttermilk Dressing


¾ cup buttermilk
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon unseasoned rice vinegar
Pinch of freshly ground black pepper
1 teaspoon (or more) fine sea salt
Couple dashes hot sauce (optional)

1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
Salt and pepper
1 cup white, red, or black quinoa
½ cup fresh parsley, chopped
¼ cup fresh tarragon, chopped
¼ cup coarsely chopped pistachio


  1. Whisk buttermilk, olive oil, vegetable oil, zest, lemon juice, garlic, rice vinegar, pepper, and 1 teaspoon sea salt in a medium bowl. Taste and season with more salt if needed.
  2. Stir together shallot and 2 tablespoons buttermilk dressing in a small bowl and set aside.
  3. 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.
  4. Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 tablespoons buttermilk dressing in a large bowl to coat; season with salt. Let cool.
  5. Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 tablespoons buttermilk dressing to quinoa and toss to combine. Season with salt and pepper if necessary.

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