Ingredients

• 3/4 cup buttermilk
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon unseasoned rice vinegar
• Pinch of freshly ground black pepper
• 1 teaspoon (or more) fine sea salt
• 1 shallot, finely chopped
• 2 small heads of broccoli, cut into bite-size florets
• Kosher salt
• 1 cup white, red, or black quinoa
• 1/2 cup coarsely chopped parsley
• 1/4 cup coarsely chopped tarragon
• 1/4 cup coarsely chopped pistachios

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Instructions

1. Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.
2. Do Ahead Dressing can be made 5 days ahead. Cover and chill.
3. Dressing can be made 5 days ahead. Cover and chill.
4. Salad: 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 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel–lined baking sheet. Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool. Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.
5. Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.
6. Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel–lined baking sheet.
7. Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool.
8. Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.