Broccoli Quinoa Salad with Creamy Lemon Dressing
Ingredients
Lemon Yogurt Dressing
-
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
-
3
tablespoons
fresh lemon juice
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Broccoli Quinoa Salad
-
2
small heads
broccoli
-
¾
cup
uncooked quinoa
-
¼
teaspoon
kosher salt plus additional for seasoning
-
1
small
shallot
-
½
cup
coarsely chopped fresh parsley
-
¼
cup
coarsely chopped fresh tarragon
-
¼
cup
sliced or slivered almonds, toasted
Instructions
- Prepare the dressing by whisking together Greek yogurt, milk, olive oil, lemon zest, lemon juice, salt, and pepper in a bowl.
- Bring a large pot of salted water to a boil and prepare a bowl of ice water.
- Cook the broccoli florets in boiling water for about 1 minute, then transfer to ice water to cool.
- Drain the broccoli and pat dry, then return the water to a boil.
- Cook the quinoa in the boiling water for about 12 minutes, then drain and transfer to a large bowl.
- Toss the quinoa with 2 tablespoons of the dressing and the remaining salt.
- Add the broccoli, shallot, parsley, tarragon, and almonds to the quinoa and toss to combine.
- Taste and adjust seasoning as needed, then serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
252
Total fat
8g
Total carbohydrates
33g
Total protein
14g
Sodium
417mg
Cholesterol
1mg
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