Broccoli Crunch Salad

Steps

1. 1Bring a large pot of water to a simmer. Season with a teaspoon of kosher salt. Have a large sheet pan nearby as well as a slotted spoon or spider.
2. 2Meanwhile, prep the broccoli: trim off the tough bottom end and discard. Cut away the florets. Cut the florets into small-ish pieces (about an inch) — think about the size you would want if you were stabbing it with a fork. Cut tender stalks into 1/2 inch pieces. For any remaining tough stalks, trim away the outer layer with a paring knife or a peeler. Grate the stalk on a box grater. (Find video guidance here or below for prepping the broccoli.)
3. 3Dump the broccoli into the simmering water. Submerge it with your spoon. As soon as it’s submerged (this should take no more than 10 seconds), transfer it to the sheet pan with your slotted spoon or spider.
4. 4Return the pot of water to a simmer. Add the quinoa and boil for 12-15 minutes or until you see the white tail begin to pop from the kernels. Drain through a fine-mesh sieve.
5. 5Meanwhile: toast the almonds stovetop in a small skillet over low heat until evenly golden.
6. 6Prepare the dressing: In a very large bowl, whisk together the sour cream, buttermilk, vinegar, sugar, and 1 teaspoon kosher salt.
7. 7To the bowl with the dressing: Add the blanched, cooled broccoli, the toasted almonds, the sliced scallions, cranberries, and sunflower seeds. Toss to combine. When the quinoa is cooked and drained, add it to the bowl and toss to combine. Taste. Adjust with salt if necessary.