Packed with herbs and a creamy dressing, this broccoli quinoa salad is enough to bust right through that rut of same-old-same-old and keep my taste buds guessing.
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. Set aside 3 T for the dressing and reserve the remainder.
In a large bowl combine broccoli, grape tomatoes, quinoa, shallots, capers, artichoke hearts and reserved herb mixture.
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. Process until well combined. Stir in feta and toss with broccoli mixture.