When I first got married, I did not know how to cook. I was working full time, and soon had a child. That’s enough to “squash” anyone’s desire to come home and first start cooking (as many of you working mom’s would agree). Five years after my husband and I were married, we moved to Florida, near my sister-in-law Shelley and my brother, Stan. Shelley told me she would make the Jewish holidays and I should make Thanksgiving. WHAT? I didn’t cook for myself, my husband and child; how could I possibly make a holiday that many people would attend?

That was not even the worst of it. Shelley and her mom Julia were the best cooks I knew! Ugh! Nervous did not come close to describing how I felt. I was working full time. I had a kid. Make a holiday? Panic set in quickly. 

I don’t remember how many people came, maybe around 10-12. I am sure I must have called my mom to ask for some recipes. I started preparing the night before, and woke up very early that day to begin cooking. It was a crazy day for me, but I got it all done.

Shelley and her mother were very gracious guests. They told me everything I made was wonderful. Maybe it was, or maybe it wasn’t. I still felt very accomplished and basked in the glow of their praise. I did it! And, as it turned out, I enjoyed cooking very much. 

Who knew that 27 years later, I would still be making Thanksgiving. My family, no matter where they live, travel to my home. I feel honored that they all come and try to make it special each year. 

So if you are new to cooking, don’t be afraid, you will learn as you go. You will make mistakes, and that will be okay. Each time you cook, you will get better.  It will get easier and your cooking skills will expand and flourish.

Now let’s get onto the recipe for today. This is a wonderful side dish that has an interesting combination of ingredients. Its pleasant texture and creamy dressing is a wonderful accompaniment to any main dish. The dressing can be made in advance, so it would be a great dish to make for company or a holiday.

This recipe is courtesy of Bon Appetit and will serve 4 people who will love this refreshing salad with the creamy, yummy dressing.

Ingredients For Broccoli-Quinoa Salad

Buttermilk Dressing

3/4 cup buttermilk
2 tbsp. olive oil
2 tbsp. vegetable oil (I omitted this)
1 tbsp. finely grated lemon zest
1 tbsp. fresh lemon juice
1 tsp. unseasoned rice vinegar
Pinch of freshly ground black pepper
1 tsp. fine sea salt (or more to preference)

Salad

1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
1 cup white, red, or black quinoa
1/2 cup coarsely chopped parsley ( I would use less, about 1/4 cup, this overpowered the salad)
1/4 cup coarsely chopped tarragon

For the buttermilk dressing:

Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper and 1 tsp. salt in a medium bowl. Taste and season with more salt if needed.

(Dressing can be made 5 days ahead. Cover and chill).

For the salad:

Stir together shallot and 2 tablespoons buttermilk dressing in a small bowl. 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 tablespoons buttermilk dressing in a large bowl to coat; season with salt. Let cool.

Add dressed shallot, broccoli, parsley, tarragon, and 2 tablespoons buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

It’s that simple!