Vegetarian
Broccoli Quinoa Salad with Creamy Lemon Dressing
Description
Broccoli Quinoa Salad with Almonds, Herbs, and a Creamy Greek Yogurt Lemon Dressing. Healthy, protein packed, and perfect for make-ahead meals or sides.
Ingredients
- ½ cup nonfat plain Greek yogurt
- 3 tablespoons nonfat milk or any milk you like
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely grated lemon zest from about 1 medium lemon
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 small heads broccoli cut into bite-sized florets (about 6 cups)
- ¾ cup uncooked quinoa
- ¼ teaspoon kosher salt plus additional for seasoning
- 1 small shallot finely chopped (about 1/3 cup)
- ½ cup coarsely chopped fresh parsley
- ¼ cup coarsely chopped fresh tarragon
- ¼ cup sliced almonds or slivered almonds, toasted
Directions
- Prepare the Lemon Yogurt Dressing: In a medium bowl, whisk together the Greek yogurt, milk, olive oil, lemon zest, lemon juice, salt, and pepper. Taste and season with more salt as desired.
- Prepare the salad: While you are prepping the vegetables, bring a large pot of salted water to a boil. While it heats, fill a large bowl with ice water. Add the broccoli florets to the boiling water and cook until crisp-tender, about 1 minute. With a slotted spoon, transfer the broccoli to the ice water, leaving the boiling water in the pot. Drain the broccoli and transfer it to a kitchen towel–lined baking sheet. Lightly pat dry.
- Return the water in the pot to a boil. Add the quinoa and cook until slightly al dente, about 12 minutes. Drain through a fine-mesh sieve so that the quinoa does not slip through. Transfer the drained quinoa to a large bowl. Toss with 2 tablespoons yogurt dressing and remaining 1/4 teaspoon kosher salt. Add 1/4 cup of the dressing, broccoli, shallot, parsley, tarragon, and almonds. Toss to combine. Taste and add additional salt and/or pepper to taste. Enjoy immediately or refrigerate until ready to serve.
