1 cup cooked quinoa
2 cups broccoli, chopped
1 cup Brussel sprouts, stemmed and sliced finely
1 cup kale, stemmed and chopped
½ cup pumpkin or sunflower seeds
½ cup chopped fresh basil
Toppings: avocado, fresh sprouts, lemon or lime
Honey-mustard dressing
2/3 cup olive or avocado oil
4 tablespoon lemon juice
2 tablespoon smooth Dijon mustard
2 tablespoon apple cider vinegar or more lemon juice
2 tablespoon honey
2-3 medium cloves garlic, minced
1 teaspoon sea salt
Freshly ground pepper, to taste
Red pepper flakes, optional (for heat)
Alternative: This salad is also wonderful with the Lemon Tahini dressing.
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 ¼ 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 cool.
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. Mix the broccoli, brussel sprouts, kale, cooked quinoa and chopped basil in a 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. Consume within 3 days.
Recipe adapted from https://cookieandkate.com/
