Wednesday, September 2, 2020

Quinoa Broccoli Slaw with Honey-Mustard Dressing




Quinoa Broccoli Slaw with Honey-Mustard Dressing









I'll be the first to admit that the idea of the broccoli salad doesn't immediately make my mouth water. And I guess you probably feel the same.

INGREDIENTS

Coleslaw

  • 1 ½ cup of water
  • ⅓ cup chopped fresh basil
  • ½ cup sliced or sliced almonds
  • ¾ cup uncooked quinoa
  • 1 ½ pounds of broccoli (about 2 large or 3 medium heads) or 16 ounces of grated broccoli salad

Honey mustard vinaigrette

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

INSTRUCTIONS

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium saucepan, combine the rinsed quinoa and 1 ½ cups of water. Bring the mixture to a low boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all the water. Remove the quinoa from the heat, cover the pot and let stand for 5 minutes. Uncover the pan and peel 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 fragrant and starting to turn golden around the edges, about 5 to 7 minutes. Transfer to a large serving bowl to cool.

To prepare the broccoli (if you are not using prepared broccoli salad), cut the brown pieces from the florets and stems, then cut the florets from the stems into manageable pieces. Use a paring knife to peel off the hard, woody perimeter of the broccoli stems, then discard those pieces. You can now run the broccoli florets through your food processor using the slicing blade, then use the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandolin or by hand with a sharp knife.

Combine all the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tart and punchy. If it's extremely sour, add a little more honey to balance the flavors. If it needs more heat, add a little more mustard or lemon juice.

Add the grated broccoli salad, cooked quinoa and chopped basil to your large serving bowl. Pour the vinaigrette over the mixture and toss until well combined. Let the salad sit for about 20 minutes to allow the flavors to blend. Happy Cooking Time.