Quinoa Broccoli Slaw with Honey-Mustard Dressing #vegan #healthy

This broccoli slaw was generally enlivened by a magnificent sans mayo broccoli and potato serving of mixed greens that my companion Sarah conveyed to a spring potluck two years back.

Cooked quinoa mixes directly in, gratitude to its comparative surface and correlative flavor. Include toasty almonds, a tart nectar mustard dressing and cleaved basil for little blasts of freshness flavor, and you have one awesome without mayo broccoli slaw.

Without mayo, sound broccoli slaw formula with quinoa, toasted almonds and basil hurled in a tart nectar mustard dressing! This sans gluten slaw will be a hit at potlucks and packs well for lunch, as well. For best flavor, plan on giving the slaw a chance to rest for 20 minutes or more before serving. Formula yields around 4 servings.

INGREDIENTS
Slaw

• ¾ cup uncooked quinoa
• 1 ½ cups water
• ½ cup slivered or sliced almonds
• 1 ½ pounds broccoli (about 2 large or 3 medium heads) or 16 ounces shredded broccoli slaw
• ⅓ cup chopped fresh basil

Honey-mustard dressing

• ½ cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons smooth Dijon mustard
• 1 tablespoon apple cider vinegar or more lemon juice
• 1 tablespoon honey
• 2 medium cloves garlic, pressed or minced
• ½ teaspoon sea salt
• Freshly ground pepper, to taste
• Red pepper flakes, optional (for heat)

INSTRUCTIONS

1. 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 ½ 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.
2. 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.
3. To prepare the broccoli (if you’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.
4. 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’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.
5. 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.

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