Quinoa broccoli slaw with honey mustard dressing 



  • 1 pound broccoli
  • ½ cup uncooked quinoa
  • ½ cup slivered almonds
  • ¼ cup chopped fresh basil


  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • Freshly ground pepper, to taste

Rinse quinoa in a fine mesh colander. In a medium-size pot, combine quinoa and 1 cup water. Bring to a boil, then cover, reduce heat to simmer and cook 15 minutes. Remove from heat and let pot rest with lid on for 5 minutes. Uncover and drain excess liquid. Fluff quinoa with a fork and set aside. 

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

Slice the broccoli stems and florets into manageable pieces. Peel the wood perimeter of the stems. Feed the broccoli florets through the slicing blade of a food processor then switch to a grating blade to shred the stems. Alternatively, shred broccoli on a mandolin or with a sharp knife. 

To make the dressing, combine olive oil, lemon juice, mustard, vinegar, honey, garlic, salt and pepper in a small bowl. Whisk until well combined. The dressing should be tangy but not too acidic, add more honey if necessary. 

In a large bowl, combine broccoli, quinoa, and almonds. Pour dressing over and add basil. Toss until well combined. Let sit for about 20 minutes to let the flavors meld.