2 small heads of broccoli, cut into bite size florets
1 cup quinoa
Kosher salt to taste
1/2 cup parsley, chopped
1/4 cup basil, chopped
1/4 cup mint, chopped
1/4 cup pistachios, chopped
12 cherry tomatoes, halved
2 cups arugula
To make the dressing, whisk buttermilk, sriracha, oil, lemon juice, rice vinegar, pepper and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed. 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 min. Using a slotted spoon, transfer broccoli to a bowl of ice water, then let cool. Drain and place on a kitchen towel–lined baking sheet.
Return water in pot to a boil and cook quinoa until slightly al dente, about 12 min. Drain, then toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl. Season with salt. Let cool.
Add dressed shallot, broccoli, parsley, cilantro, pistachios, tomatoes and 2 Tbsp. buttermilk dressing to quinoa. Toss to combine with arugula. Season with more salt if needed.