Quinoa Broccoli Slaw

Are you ready for a satisfying side dish that steals any main’s spotlight? Our slaw is chock full of good-for-you, good-for-your-taste-buds ingredients. This nutty and nutritious combination is laden in a Honey Mustard dressing that truly pulls it all together. Whatever accompanies this dish be warned- this side is no supporting role!

Quinoa Broccoli Slaw
¾ cup uncooked quinoa
1 ½ cups water
½ cup slivered or sliced almonds
16 ounces shredded broccoli slaw
⅓ cup chopped fresh basil

Honey-mustard dressing
½ cup olive oil
2 tablespoons lemon juice
3 tablespoons Sir Kensington’s Honey Mustard
2 medium cloves garlic, pressed or minced
½ teaspoon sea salt
Freshly ground pepper, to taste
Red pepper flakes, optional (for heat)

1. 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. Set it aside to cool.

2. 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.

3. Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified.

4. 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 for flavors meld.

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