Quinoa Broccoli Slaw with Honey-Mustard Dressing Recipe

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.

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 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.

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.

Use a paring knife to peel off the tough, woody perimeter of the broccoli stems and then discard those pieces.

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.

Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy.

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.

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.

Let the slaw rest for about 20 minutes to let the flavors meld.