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Broccoli and Quinoa Salad with Buttermilk Dressing

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Buttermilk Dressing

¾ cup of buttermilk

4 tablespoons of olive oil

2 tablespoons of grated lemon zest

2 tablespoons of lemon juice

1 tablespoon of rice wine vinegar

Pinch of salt and pepper (to taste)


2 shallots, chopped finely

2 small heads of broccoli, cut into florets (bite sized)


¼ cup coarsely chopped parsley

¼ cup coarsely chopped tarragon

¼ cup coarsely chopped coriander

¼ cup coarsely chopped pistachios

1 cup of quinoa


  • Whisk buttermilk, olive oil, lemon zest, lemon juice, rice wine vinegar, pepper and salt in a medium bowl. Season further as required.
  • Stir buttermilk dressing and shallots together in a small bowl, and set aside.
  • Cook broccoli in boiling hot water, until crisp. Using a slotted spoon, transfer broccoli to a bowl of ice water and allow to cool. Once cooled, drain and place on a kitchen towel.
  • Place a pot of water on high heat and allow to boil. Once boiled, add quinoa and cook for 12 minutes or, until slightly al dente and then drain.
  • Toss quinoa and 2 tablespoons of buttermilk dressing in a bowl to coat the quinoa and season to taste, with salt. Allow to cool.
  • Add dressed shallot, broccoli, parsley, tarragon, coriander, pistachios, and buttermilk dressing to quinoa and toss to combine.
  • Include further salt and pepper to taste.