Ingredients:

  • 185g uncooked white or tri-color quinoa
  • 415ml filtered water or vegetable broth
  • 2g sea salt
  • 340g shredded broccoli slaw
  • 150g broccoli florets, chopped small
  • 50g shredded carrots
  • 40g red onion, finely diced
  • 50g toasted slivered almonds
  • 40g dried cranberries
  • 60ml extra virgin olive oil
  • 30ml apple cider vinegar
  • 15ml fresh lemon juice
  • 15ml pure maple syrup
  • 5g Dijon mustard
  • 1 clove garlic, minced
  • salt and cracked black pepper to taste

Instructions:

  1. Add rinsed quinoa, water, and salt to a saucepan. Bring to a rapid boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove quinoa from heat and let sit covered for 5 minutes. Fluff with a fork and spread onto a baking sheet to cool rapidly to prevent mushiness.
  3. In a small jar, combine olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, and minced garlic. Shake vigorously until emulsified and slightly thickened.
  4. In a large mixing bowl, combine the broccoli slaw, broccoli florets, carrots, and red onion.
  5. Add the cooled quinoa to the bowl. Pour the dressing over the top and toss thoroughly until every strand of slaw is glossy and coated.
  6. Just before serving, fold in the toasted slivered almonds and dried cranberries.