Broccoli and Quinoa Salad with Buttermilk Dressing

Ingredients:

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)

Salad

2 shallots, chopped finely

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

Salt

¼ cup coarsely chopped parsley

¼ cup coarsely chopped tarragon

¼ cup coarsely chopped coriander

¼ cup coarsely chopped pistachios

1 cup of quinoa

Method:

• 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.