Broccoli, Quinoa and Purslane Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 6
- ½pound broccoli crowns (about 2 large), sliced very thin
- 2tablespoons fresh lemon juice
- 1tablespoon sherry vinegar
- Salt to taste
- 1garlic clove, puréed
- Freshly ground pepper to taste
- 6tablespoons extra virgin olive oil
- ¼pound purslane, thick stems trimmed, or mâche
- 1½cups cooked quinoa
- 2tablespoons finely chopped tarragon
- 1½cups wild or baby arugula
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
198 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 296 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
- Step 2
Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
- Step 3
Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
- Step 4
Line plates or a platter with the arugula, top with the salad, and serve.
Tip
- Advance preparation: Broccoli retains its color and flavor much better in the presence of a dressing when it isn’t cooked. This will keep for a day in the refrigerator.
Private Notes
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Cooking Notes
Judy
Had left-over quinoa that I wanted to use up but didn't have purslane or currents. Substituted dried cranberries for the latter. Added pepitas for crunch. Served on arugula as recipe instructs. I'd make it again. It was very satisfying.
Jocelyn
Made for a party. Subbed spinach for purslane, added walnuts, and generally eyeballed the proportions - was well reviewed by other party goers. Although 1/2 lb = 2 large crowns of broccoli seems like a misprint? 1 large crown was over a lb
Greg Garnhart
Well received at my latest group meal. I was surprised at how much I liked the uncooked broccoli! I personally think I could have added a bit more garlic to the dressing, but everything else was great.
Anne Mowat
Thank you, Judy, great tip! And wondering if lamb’s quarters might be similar to mâche?
ki
Went heavy on the dressing and added avocado. So fresh and delicious!!!
hstuart
Couldn’t find purslane or mache, so did without. Used very fresh broccoli & arugula from the farmers market. Excellent!
Carolyn
Nonsense.
Judy
Had left-over quinoa that I wanted to use up but didn't have purslane or currents. Substituted dried cranberries for the latter. Added pepitas for crunch. Served on arugula as recipe instructs. I'd make it again. It was very satisfying.
Maggie
What currants? I don’t see them in the ingredients listed for this recipe.
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