Robert Irvine's Quinoa Salad with Buttermilk Dressing
Chilled quinoa salad combining fluffy grains with crisp broccoli florets, fresh herbs, and pistachios, bound together with a tangy sriracha-buttermilk dressing. The recipe layers flavors through shallot-infused dressing components and finishes with peppery arugula and halved cherry tomatoes for brightness and texture contrast.
Ingredients
- 1 cup buttermilk
- 2 tbsp sriracha hot sauce
- 3 tbsp grapeseed oil
- 1 tbsp lemon juice
- 1 tsp rice vinegar
- 1 pinch black pepper, freshly ground
- 1 tsp fine sea salt
- 1 shallot, finely chopped
- 2 small heads broccoli, cut into bite-size florets
- 1 cup quinoa
- kosher salt, to taste(optional)
- ½ cup parsley, chopped
- ¼ cup basil, chopped
- ¼ cup mint, chopped
- ¼ cup pistachios, chopped
- 12 cherry tomatoes, halved
- 2 cups arugula
Instructions
- 1
Whisk buttermilk, sriracha, grapeseed oil, lemon juice, rice vinegar, black pepper, and sea salt in a medium bowl. Taste and season with additional salt as needed.
- 2
Stir shallot with 2 tablespoons of the buttermilk dressing in a small bowl and set aside.
- 3
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Transfer to ice water using a slotted spoon, cool, drain, and place on a kitchen towel-lined baking sheet.
- 4
Return pot water to a boil and cook quinoa until slightly al dente, about 12 minutes. Drain and toss with 2 tablespoons buttermilk dressing in a large bowl. Season with salt and let cool.
- 5
Add dressed shallot, broccoli, parsley, basil, mint, pistachios, tomatoes, and 2 tablespoons buttermilk dressing to quinoa. Toss to combine with arugula. Season with additional salt if needed.
Tips
Prepare all components ahead of time so the salad comes together quickly.
Ice bath stops broccoli from overcooking and preserves bright green color.
Taste dressing early and adjust salt before adding to other ingredients.
Good to Know
Keep covered in refrigerator up to 2 days. Dressing may be stored separately up to 3 days.
Cook quinoa and broccoli up to 1 day ahead. Store separately. Prepare dressing up to 3 days ahead.
Serve chilled or at room temperature. Can be plated individually or served family-style.
Common Mistakes
Overcook broccoli to avoid mushy texture; blanch just until crisp-tender.
Use ice bath immediately after cooking broccoli to prevent carryover cooking.
Add dressing just before serving to avoid sogginess, especially with arugula.