Quinoa Salad with Broccoli and Pistachios from Bon Appetit The Food Lover’s Cleanse

When you think of a healthy side, quinoa is often the first ingredient that comes to mind. This recipe by Sara Dickerman, author of  Bon Appétit The Food Lover’s Cleanse, adds tarragon, broccoli, and pistachios to the mix to freshen things up and add a nice crunch. Best of all, this salad ages well— perfect leftovers for lunch!

Following the principle that delicious home-cooked meals are the best way to develop long-lasting healthy eating habits, the tasty recipes in  Bon Appétit The Food Lover’s Cleanse—inspired by the hugely popular January online cleanse sponsored by the magazine—can be enjoyed throughout the year using a variety of seasonal ingredients. The food is so enticing that you’ll hardly notice you’re giving up everyday staples like white pasta, bread, and processed meats.

Designed to encourage good lifelong eating practices, Bon Appétit The Food Lover’s Cleanse is essential for healthy, appetizing, and satisfying food you can feel good about every day of the year.

QUINOA SALAD WITH BROCCOLI AND PISTACHIOS

30 MINUTES (8 ACTIVE) 4 SERVINGS AND 1 LUNCH THE NEXT DAY

  • Fine sea saltBroccoli Quinoa
  • 1 shallot, finely minced
  • 6 tablespoons Buttermilk Dressing
  • 2 small broccoli heads, trimmed, cut into bite- size florets
  • 1 cup white, red, or black quinoa (if using cooked quinoa, about 2½ cups)
  • ½ cup roughly chopped fresh parsley leaves
  • ¼ cup roughly chopped fresh tarragon leaves
  • ¼ cup roughly chopped pistachios

Bring a large pot of salted water to a boil. Have ready a bowl of ice water and a slotted spoon or spider near the pot of water. In a small bowl, toss the shallot with 2 tablespoons of the buttermilk dressing. Drop the broccoli in the boiling water and cook until tender but still crispy, about 1 minute. Remove the broccoli from the pot to the ice water. When cool, remove the broccoli from the cold water and drain it on a clean kitchen towel laid on a baking sheet.

Bring the water back to a boil and pour in the quinoa. Cook for 12 minutes, or until slightly al dente. Drain.

In a large bowl, toss the warm quinoa with 2 tablespoons of the buttermilk dressing and sea salt to taste. Let the quinoa cool to room temperature, about 10 minutes.

Toss the quinoa with the broccoli, macerated shallots, parsley, tarragon, pistachios, and the remaining 2 tablespoons of dressing. Taste for seasoning and add more salt to taste.

 

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