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Servings: 6

Weight Watcher Smart Points: 5

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • ¼ cup low fat buttermilk or ¼ cup unsweetened almond milk
  • 14 ounces artichoke hearts, drained and chopped
  • 1 T balsamic vinegar
  • 6 cups broccoli, diced small
  • 3 T capers
  • 2 cups cooked quinoa
  • 1 T Dijon mustard
  • 1/3 cup fresh basil
  • 1 T fresh dill
  • ½ cup fresh parsley
  • 6 cloves garlic, peeled
  • 1 cup grape tomatoes, halved
  • 3 T herb mixture
  • 1 T fresh lemon juice
  • 1 ½ tsp grated lemon rind
  • 2 T fresh mint leave
  • 1 T olive oil
  • ½ tsp pepper
  • 1 T red wine vinegar
  • 2 shallots, minced
  • 1/3 cup low fat cottage cheese or vegan sour cream
  • 3 ounces crumbled feta or nut cheese

Instructions

  1. If using non-dairy milk, combine almond milk and lemon juice and set aside to curdle.Combine ingredients for herb mixture in the bowl of a food processor and pulse until well combined
  2. Set aside 3 T for the dressing and reserve the remainder
  3. In a large bowl combine broccoli, grape tomatoes, quinoa, shallots, capers, artichoke hearts and reserved herb mixture
  4. In the bowl of your food processor, place 3 T herb mixture, cottage cheese or sour cream, (butter)milk, lemon juice, vinegars, Dijon mustard, and olive oil
  5. Process until well combined
  6. Stir in feta and toss with broccoli mixture.Chill for 30 minutes and serve.

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