Equipment
Ingredients
Salad Base
- 100 g quinoa, dry, rinsed well
- 200 ml water
- 250 g broccoli, cut into very small florets
- 100 g purslane, washed, thick stems removed
Lemon-Sherry Vinaigrette
- 40 ml extra virgin olive oil
- 20 ml sherry vinegar
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 212 kcal
- Protein
- 6 g
- Carbohydrates
- 23 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 245 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 471 mg
- Calcium
- 61 mg
- Iron
- 2.7 mg
- Magnesium
- 81 mg
- Phosphorus
- 167 mg
- Zinc
- 1.1 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 62 mg
- Vitamin E
- 2.5 mg
- Vitamin K
- 70 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.18 mg
- Niacin
- 0.9 mg
- Folate
- 89 mcg
- Water
- 136 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the rinsed quinoa and water in a small saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Transfer the cooked quinoa to a large plate or baking sheet, spreading it into an even layer to cool rapidly to room temperature.
While the quinoa cools, prepare the vegetables. Cut the raw broccoli into very fine, bite-sized florets. Chop the tender portions of the stalks as well, discarding only the tough woody ends. Pick the purslane leaves and tender stems.
In a small mixing bowl, combine the sherry vinegar, lemon juice, Dijon mustard, kosher salt, and black pepper. Whisk continuously while slowly drizzling in the extra virgin olive oil until the vinaigrette is fully emulsified.
In a large serving bowl, combine the cooled quinoa, chopped broccoli, and purslane. Pour the vinaigrette over the top and toss gently to coat all the ingredients evenly.
Allow the assembled salad to rest for 10 minutes before serving. This brief resting period helps the raw broccoli soften slightly in the acidic dressing.
Chef's Notes
- Rinsing the quinoa under cold running water removes its natural saponin coating, which otherwise imparts a bitter, soapy flavor to the finished salad.
- For the best texture, cut the broccoli florets extremely small, almost resembling coarse breadcrumbs. This maximizes the surface area for the vinaigrette to cling to.
- If you want a softer bite to the broccoli, you can massage it with half of the dressing for 2 minutes before adding the quinoa and purslane.
- Purslane contains high amounts of water; gently pat it completely dry after washing to prevent the dressing from becoming diluted.
Storage
Refrigerator: 2 days — Purslane may wilt over time; store dressing separately if making ahead.
Troubleshooting
Quinoa is mushy and waterlogged
Cause: Too much water was used or it was simmered too long without venting
Fix: Spread on a baking sheet and place in a 150C/300F oven for 5-10 minutes to dry out slightly before assembling
Prevention: Measure the 1:2 ratio of quinoa to water precisely by weight or volume, and remove from heat exactly when water is absorbed
Salad tastes bland or flat
Cause: Under-seasoned or the broccoli absorbed too much of the acid without salt to balance it
Fix: Add a pinch of finishing salt and an extra squeeze of fresh lemon juice
Prevention: Taste the vinaigrette before dressing the salad; it should taste overly strong on its own
Purslane leaves are heavily wilted and slimy
Cause: Salad was dressed too far in advance
Fix: Cannot be fixed once fully wilted
Prevention: Keep components separate and dress only 10-15 minutes before serving
Cultural Context
While often considered a garden weed in North America, purslane is a cherished leafy green in Middle Eastern and Mediterranean cuisines. It has a slightly sour, salty flavor profile and is highly prized for being one of the richest plant-based sources of omega-3 fatty acids.
