Potato & Broccoli Quinoa Salad with Garlic Aioli

a hearty picnic salad

Kramer and I have been trying to figure out our routine now that he’s back in school, and it’s a bit difficult, but I think that we’re making it work. He’s got class late on Tuesday and Wednesday nights, so we try to go to the gym on Mondays and Thursdays…although there are the occasional happy hours that we just can’t seem to pass up. I met him for dinner on Tuesday night before class, and sadly it was a pretty sorry affair. We went to Les Halles, which I’m sure you all know as the restaurant that Anthony Bourdain is the alleged “chef at large” (AKA he is no longer associated with the place in any way, shape, or form). We’ve been a few times and it’s always been pretty mediocre, but they started doing $1 oyster happy hours, so we figured maybe it’d be fun to grab some of those and some mussels to share before he had to head out. The oysters tasted like death – dry and hard and not in the least bit salty or “of the sea” tasting. We also tried an octopus salad that was bland and seemed as if the “grilled” octopus had been boiled…pretty nasty stuff. The mussels were alright, but of course, they were drowned in a chorizo broth, so who’s to say? Either way, our first pre-school dinner turned out pretty awful. I promise I will no longer be lured in by the promise of cheap oysters! Unless, of course, we’re going to Maison Premiere, which is always incredible, both with their fresh $1 oysters, fantastic service, and inventive cocktails.

Potato & Broccoli Quinoa Salad with Garlic AioliA very serious plaque near Kramer’s office.

A few weeks ago, my friend Lindsey asked if I would be interested in trying out her friend’s new line of quinoa products from Keen One Foods. I am always happy to do whatever I can to promote small companies, and seeing as how this one makes wholesome, easy to make products that you can whip up on any night after work, I was happy to oblige. No, this isn’t a paid advertisement, but instead, a word to the wise. Quinoa is awesome, folks. It’s got more protein than rice or any other grain, and Keen One in particular is packaged in such a way that it can be eaten straight out of the envelope, which is perfect for all you outdoorsy types looking for something different to eat around the campfire. I used this quinoa in this potato and broccoli salad, dressed with some creamy garlic aioli, for a tasty side dish all year round. Picnic season may only have a few days left, but this weekend is supposed to be sunny and cool, so I wouldn’t be opposed to whipping up another batch of this, along with some sandwiches, and heading out to the park to eat and enjoy. The potatoes add a heavier element to the dish, to fill you up, while the broccoli, slivered almonds, and radishes add a nice crunch and a peppery bite. The quinoa’s texture is welcome among the potatoes and creamy aioli, and all together, you’ll be surprised how much you love this new take on your typical potato salad. I’ve used this before in a more typical dinner dish of Crispy Glazed Tofu, but quinoa is versatile and a perfect addition to almost any meal. Eat up, ladies and gents, and get those picnics and outdoor gatherings in before winter sets in for the long haul.


Potato & Broccoli Quinoa Salad with Garlic Aioli
Halve your potatoes, and boil until tender. Cool in an ice bath.

Potato & Broccoli Quinoa Salad with Garlic Aioli
Make your aioli by crushing your garlic, then use a food processor to beat the eggs and slowly add in oil, a drop or two at a time, until thickened. Add in the garlic and puree until smooth. You can definitely do this by hand, but be prepared for a work out!

Potato & Broccoli Quinoa Salad with Garlic Aioli
Cut your broccoli into bite sized pieces, then place in boiling water for 2 minutes, drain, and place in an ice bath. Cook your quinoa according to package directions.

Potato & Broccoli Quinoa Salad with Garlic Aioli
Toss together your quinoa, potatoes, broccoli, and aioli.

Potato & Broccoli Quinoa Salad with Garlic Aioli
Refrigerate until ready to use. This will keep well in the fridge for up to 48 hours.

Potato & Broccoli Quinoa Salad with Garlic Aioli

 

4.5 from 2 reviews
Potato & Broccoli Quinoa Salad with Garlic Aioli
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Cook time: 
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Serves: 6-8 as a side
 
A chilled broccoli and potato salad with quinoa and a garlic aioli.
Ingredients
For the Garlic Aioli:
  • 2 egg yolks
  • ½ cup grapeseed oil
  • ½ cup olive oil
  • 4 cloves of garlic, mashed into a paste
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
For the Broccoli & Potato Quinoa Salad:
  • 1 pound small red potatoes
  • 1 bunch broccoli, cut into bite-sized pieces
  • 1 cup quinoa, cooked according to package directions
  • ½ cup blanched and slivered almonds
  • 5-6 radishes, thinly sliced
  • salt and pepper, to taste
  • pinch red pepper flakes
Instructions
  1. First, make your aioli. You can do it by hand (by whisking), but be prepared to do some serious work! I used my food processor. Place your egg yolks in the food processor and pulse until smooth and shiny. If your processor has a spout, start to drop in a bit of grapeseed oil at a time, literally one drop at a time, pulsing as you go. I cannot overstate this: if you don't go slow enough and completely combine the oil before adding more, your aioli will not come together.
  2. Once you've added all of your grapeseed oil, start to add in your olive oil, which you can add a bit more at a time while continuing to pulse your food processor. When you've finished, the aioli should be quite thick. Add in a bit more oil if you find that it's too thick, though. Mash your garlic and salt together in a motor and pestel, along with the cayenne pepper, then add to the food processor and pulse until smooth. Taste, adjust seasonings as necessary, and store in an airtight container in the fridge for up to 3 days.
  3. Bring a large pot of salted water to a boil, and clean and halve your small red potatoes. Place them in the boiling water and cook until tender, about 15 minutes. When cooked, immediately place in a bowl of ice water to stop cooking, then drain and place in a large bowl. Use the same boiling water to quickly blanch the bite-sized pieces of broccoli, but only for 2-3 minutes, then place in a ice water to stop the cooking process. Drain and add to the bowl with the potatoes.
  4. Cook the quinoa according to package directions, then add it to the bowl with the quinoa and the broccoli. Add in ⅔ of the aioli, along with the slivered almonds, sliced radishes, salt, pepper, and red pepper flakes, and toss to combine. Taste and adjust seasonings as necessary. Serve cold or room temperature. This will keep well in an airtight container in the fridge for up to 2 days.

 

16 Responses

  1. I’ve never had quinoa, but that Keen One product sounds awesome and like such a user friendly way to try it. Of course, homemade aioli probably doesn’t hurt either :)

  2. Molly says:

    I feel like we’re kindred spirits. First – I was in NYC with my husband this weekend and we found ourselves trapped at the Feast of San Gennaro on Saturday. Then we considered hitting up Les Halles as we were staying nearby (so glad we didn’t based on your comments). And finally, I bought my husband the same exact “on this site” plaque for his birthday a few years ago.

    Most importantly, though, this recipe looks great. I love broccoli and I love quinoa. Thank you!

  3. This looks like a great summer-to-fall transition dish!

  4. I’m always such a huge sucker for quinoa! Love that you incorporated this into a salad, and you know I’m always game for garlic aioli! I’ve always been curious as to how to make it from scratch and now I can make it all the time!

  5. That same ‘nothing happened’ plaque is near my friend’s house in Hudson, NY. Weird. I think everybody that sees it has to take a picture :)

    I like that you made a different kind of ‘sauce’ for this -I’ve never made aioli but I love garlic so I guess I should give this a try!

  6. Nathalie (& Sophie) says:

    omg yes. More quinoa recipes pls. Also. Found out there’s a Feast of San Gennaro here in LA too. Probably not as epic but obviously still gonna go and stuff my face.

  7. Rachael says:

    Totally making this.
    I remember all too vividly the food poisoning I got in Seattle last October from a bad oyster. Shame about Les Halles; when I’m in NYC next month I’ll make a note to avoid.

  8. Anthony says:

    This looks really tasty, Sydney, though I might do it with a pasta “base,” rather than quinoa. And garlic aioli makes anything better.

    Too bad about Les Halles; I’d wanted to eat there since reading Bourdain’s Les Halles cookbooks, which is one of my favorites.

  9. carrian says:

    OHHHH Delicious! Totally have to make this!

  10. Deb says:

    What a great fall salad! I have out of town company next week and this recipe would be perfect to prep ahead. Adore the fall flavor pairing of potatoes with broccoli!

  11. Lynna says:

    This is awesome! I bet my mom would loveee this!

  12. JulieD says:

    I’m obsessed with potato salad and I just adore that you made one with quinoa! sigh…I need some right now!

  13. Cindie says:

    Mmm, that looks great! My aunt bought me a 5lb bag of quinoa, so I’m keeping an eye out for recipes!

  14. Sharon says:

    Looks yum! What if I don’t have grapeseed oil? Any other options?

    Thanks

  15. […] Made on its own, quinoa can be bland and too healthy tasting to fool the kids. This recipe by The Crepes of Wrath is a great car-ready dinner for those busy weeknights. Potatoes, broccoli, and homemade garlic […]

  16. […] Potato & Broccoli Quinoa Salad with Garlic Aioli […]

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