Name: Broccoli-Quinoa Salad With Buttermilk Dressing
Yield: 4 Servings
Ingredients: ¾ 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; ½ cup coarsely chopped parsley; ¼ cup coarsely chopped tarragon; ¼ cup coarsely chopped pistachios

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Michael Graydon & Nikole Herriott

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar.

Recipe notes