quinoa broccoli slaw

Mayo-free, healthy broccoli slaw recipe with quinoa, toasted almonds and basil tossed in a tangy honey-mustard dressing! This gluten-free slaw will be a hit at potlucks and packs well for lunch, too. For best flavor, plan on letting the slaw rest for 20 minutes or more before serving. Recipe yields about 4 servings.

Quinoa Broccoli Slaw with Honey-Mustard Dressing

quinoa

water

almonds

broccoli broccoli slaw

basil

olive oil

lemon juice

Dijon mustard

apple cider vinegar

honey

garlic, pressed

sea salt

pepper,

Red pepper flakes, optional (for heat)

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 1/2 cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.

Meanwhile, toast the almonds: In a small skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 to 7 minutes. Transfer to a large serving bowl to cool.

To prepare the broccoli (if you&#8217;re not using prepared broccoli slaw), trim off any brown bits from the florets and stems, then slice the florets off the stems into manageable pieces. Use a paring knife to peel off the tough, woody perimeter of the broccoli stems and then discard those pieces. Now you can feed the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandoline or by hand with a sharp knife.

Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy and pack a punch. If it&#8217;s overwhelmingly acidic, add a little more honey to balance out the flavors. If it needs more kick, add a bit more mustard or lemon juice.

Add the shredded broccoli slaw, cooked quinoa and chopped basil to your large serving bowl. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld.

I love this recipe! I've made it a few times. Thank you for sharing

This is one of my favorites. I just can't get enough of it! Makes a great lunch to pack up for work

Absolutely love this recipe!!! Super tasty, easy to make and healthy! I usually add some fresh green beans or peas as well, adds even more green goodness!

I am not good on computers, but I am trying to get your 
12 best kale recipes please.......from 2014

Thanks,  

Bonnie

This salad is so ! I make to my friends and it was a success!

Absolutely delicious!  I think this will be my new potluck healthy dish.  I added a few Craisins in also. Had to stop myself from “taste testing” so that I could save it for dinner.

This is so good! I love the flavors especially basil and honey mustard. Quinoa adds a nice texture.
P.S. I'm an RD and I send all my clients to your website for plant based recipes. I've made so many recipes and each one has been fabulous!

For me, salad is all about a dressing that packs a flavorful punch. This is one of those! You could mix up this recipe in so many ways - almonds, cranberries, cabbage, carrots, apples, kale - you name it. So delicious!

This is delicious, Thanks Kate
The dressing is delicious!
I used a couple of substitutes and a few extras and it worked really well.
... golden syrup instead of honey (I used a bit less ), red amaranth instead of quinoa.
I added finely chopped red capsicum, red onion and topped it with some avocado.... a delicious nutritious meal!

I'm a little late to this site, but this recipe is delicious! Perfect healthy meal to start 2019!

Made this over the weekend and its now on our new favorites list! We are always looking for new ways to make broccoli that's healthy and flavorful and this is both.

Is there really 520mg of sodium in this recipe?  I can't figure out where it would be coming from

Yum! We added shredded carrots and soaked cranberries. Thank you!

Delicious! I loved having it as a meal on its own, and also worked beautifully as a side to accompany some roast chicken.

I love this salad, so today I made a variation and substituted freekeh for the quinoa.  The dressing was a perfect complement to the earthy flavor of the grain.  Thanks for such great recipes.  Your skill at flavor balancing is really wonderful.

Another great recipe!  Your recipes have always been a success in our home - and we have tried MANY - keep it up - your site is the first I go to when I want to try something new - and I finally ordered your cookbook!  Just put some of your Healthy Banana Bread in the oven :)

Recipe as is had little flavor. I ended up adding a few more tablespoons of lemon juice, extra red pepper, honey, apple cider, and much more salt to beef up the flavor. I also used about half the oil to cut calories. Will def make this again and add some rotisserie chicken to make it a full meal.

Delicious! Got some beautiful organic broccoli and fresh basil. I added chunks of avocado to this recipe. Did not skimp on the basil :) I used the leftover broccoli stalks and made pan sautéed slices with olive oil fresh garlic lemon zest and salt.

made this for a 40th anniversary party  awesome  everyone loved it

I used a handful of whole walnuts for crunch instead of the almonds.  The flavors in the dressing are wonderful...worth using with other salads.   Making it all again tonight.

https://content.jwplatform.com/videos/nlxwUNmt.mp4

Learn how to cook perfectly fluffy quinoa in this video. It’s easy once you know my tips! (Spoiler: Don’t cover the pot while cooking!)

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