Broccoli-Quinoa Salad With Buttermilk Dressing

• 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

1. 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.
2. Dressing can be made 5 days ahead. Cover and chill.
3. Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.
4. 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.
5. 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.
6. Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, ground black pepper, salt, shallot, broccoli, kosher salt, white, parsley, tarragon, pistachios

Taken from www.epicurious.com/recipes/food/views/broccoli-quinoa-salad-with-buttermilk-dressing (may not work)