Broccoli, Quinoa and Purslane Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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.
- 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
Comments
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.
Couldn’t find purslane or mache, so did without. Used very fresh broccoli & arugula from the farmers market. Excellent!
I left out the quinoa because I just wanted a side salad- used lovely local arugula and crisp green leaf lettuce, added radishes. Followed instructions otherwise. Dressing was great but not enough of it - will make again.
This was a lovely, fresh, lemony salad and the purslane was great in it although I had to forage for it in our driveway! It felt like it needed a little more dressing so I added a bit of a similar one I had already made. A nice salad to balance out a rich meal.
Used watercress instead of purslane/maché and red wine vinegar instead of sherry. Spouse and I loved it!
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