1/4teaspoonkosher saltplus additional for seasoning
1small shallotfinely chopped (about 1/3 cup)
1/2cupcoarsely chopped fresh parsley
1/4cupcoarsely chopped fresh tarragon
1/4cupsliced almondsor slivered almonds, toasted
Prepare the Lemon Yogurt Dressing: In a medium bowl, whisk together the Greek yogurt, milk, olive oil, lemon zest, lemon juice, salt, and pepper. Taste and season with more salt as desired.
Prepare the salad: While you are prepping the vegetables, bring a large pot of salted water to a boil. While it heats, fill a large bowl with ice water. Add the broccoli florets to the boiling water and cook until crisp-tender, about 1 minute. With a slotted spoon, transfer the broccoli to the ice water, leaving the boiling water in the pot. Drain the broccoli and transfer it to a kitchen towel–lined baking sheet. Lightly pat dry.
Return the water in the pot to a boil. Add the quinoa and cook until slightly al dente, about 12 minutes. Drain through a fine-mesh sieve so that the quinoa does not slip through. Transfer the drained quinoa to a large bowl. Toss with 2 tablespoons yogurt dressing and remaining 1/4 teaspoon kosher salt. Add 1/4 cup of the dressing, broccoli, shallot, parsley, tarragon, and almonds. Toss to combine. Taste and add additional salt and/or pepper to taste. Enjoy immediately or refrigerate until ready to serve.
Make it ahead: Dressing can be prepared up to 5 days in advance. Cover and chill until ready to use.
Store leftovers in the refrigerator for up to 3 days.