Buttermilk Dressing
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1 cup buttermilk
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2 tbsp Sriracha hot sauce
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3 tbsp grapeseed oil
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1 tbsp lemon juice
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1 tsp rice vinegar
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pinch fresh groundly black pepper
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1 tsp fine sea salt
Salad
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1 shallot, finely chopped
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2 small heads of broccoli, cut into bite size florets
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1 cup quinoa
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Kosher salt to taste
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1/2 cup parsley, chopped
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1/4 cup basil, chopped
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1/4 cup mint, chopped
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1/4 cup pistachios, chopped
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12 cherry tomatoes, halved
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2 cups arugula
Steps
1
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.
2
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.
3
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.
4
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.
