Potato & Broccoli Quinoa Salad with Garlic Aioli
Prep time
Cook time
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A chilled broccoli and potato salad with quinoa and a garlic aioli.
Serves: 6-8 as a side
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
  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.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/09/20/potato-broccoli-quinoa-salad-with-garlic-aioli/