How To Make Quinoa Broccoli Slaw with Honey-Mustard Dressing
Have a healthy bowl of this quinoa broccoli slaw made with almonds and basil. It’s tossed in a slightly tangy honey, mustard, and lemon juice dressing.
Serves:
Ingredients
For Slaw:
- ¾cupuncooked quinoa
- 1½cupswater
- ½cupalmonds,slivered or sliced
- 1½lbsbroccoli,(about 2 large or 3 medium heads) or 16 oz shredded broccoli slaw
- ⅓cupchopped fresh basil
For Honey-mustard Dressing:
- ½cupolive oil
- 2tbsplemon juice
- 2tbspsmooth Dijon mustard
- 1tbspapple cider vinegar,or more lemon juice
- 1tbsphoney
- 2clovesgarlic,medium, pressed or minced
- ½tspsea salt
- freshly ground pepper,to taste
- red pepper flakes,for heat, optional
Instructions
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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 1½ cups water.
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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.
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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.
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Meanwhile, toast the almonds. In a small skillet over medium heat, toast the almonds for about 5 to 7 minutes, stirring frequently, until they are fragrant and starting to turn golden on the edges. Transfer to a large serving bowl to cool.
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To prepare the broccoli (if 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.
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Use a paring knife to peel off the tough, woody perimeter of the broccoli stems and then discard those pieces.
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Feed the broccoli florets through a food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, shred the broccoli with a mandoline or by hand with a sharp knife.
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Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy.
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If it’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.
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Add the shredded broccoli slaw, cooked quinoa, and chopped basil to a large serving bowl. Pour the dressing over the mixture and toss until well mixed.
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Let the slaw rest for about 20 minutes to let the flavors meld.
Nutrition
- Calories: 545.84kcal
- Fat: 38.82g
- Saturated Fat: 4.74g
- Trans Fat: 0.00g
- Monounsaturated Fat: 26.05g
- Polyunsaturated Fat: 6.24g
- Carbohydrates: 42.19g
- Fiber: 9.57g
- Sugar: 8.29g
- Protein: 13.68g
- Sodium: 384.10mg
- Calcium: 163.12mg
- Potassium: 899.87mg
- Iron: 3.87mg
- Vitamin A: 59.01µg
- Vitamin C: 155.56mg
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