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Categories:
buttermilk olive oil vegetable oil lemon zest lemon juice rice vinegar ground black pepper salt shallot broccoli kosher salt white parsley tarragon pistachios
Viewed: 35 - Published at: 5 years agoIngredients
- 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
Method
- 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.
