Broccoli Quinoa Salad With Buttermilk Dressing Recipes

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BROCCOLI-QUINOA SALAD WITH BUTTERMILK DRESSING



Broccoli-Quinoa Salad with Buttermilk Dressing image

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful-without adding any salt, fat, or sugar.

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.

BROCCOLI SALAD WITH BUTTERMILK DRESSING



Broccoli Salad with Buttermilk Dressing image

Give this broccoli salad a little extra crunch with a sprinkle of sunflower seeds.

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 7

Kosher salt
1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
1/2 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon zest
2 tablespoons salted sunflower seeds

Steps:

  • Bring a large pot of salted water to boil. Coarsely chop the broccoli florets and tender stems. Add to the water and cook until crisp tender, about 2 minutes. Drain well, pressing on the broccoli to release any excess water.
  • Whisk the buttermilk, mayonnaise, parsley and lemon zest together in a medium bowl until smooth; season with salt and pepper. Add the broccoli and toss well. Top with the sunflower seeds.

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  • Bring a large pot of water to a simmer. Season with a teaspoon of kosher salt. Have a large sheet pan nearby as well as a slotted spoon or spider.
  • Meanwhile, prep the broccoli: trim off the tough bottom end and discard. Cut away the florets. Cut the florets into small-ish pieces (about an inch) — think about the size you would want if you were stabbing it with a fork. Cut tender stalks into 1/2 inch pieces. For any remaining tough stalks, trim away the outer layer with a paring knife or a peeler. Grate the stalk on a box grater. (Find video guidance here or below for prepping the broccoli.)
  • Dump the broccoli into the simmering water. Submerge it with your spoon. As soon as it’s submerged (this should take no more than 10 seconds), transfer it to the sheet pan with your slotted spoon or spider.
  • Return the pot of water to a simmer. Add the quinoa and boil for 12-15 minutes or until you see the white tail begin to pop from the kernels. Drain through a fine-mesh sieve.


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