I Love a good creamy salad and what makes this one even better is that it doesn’t require any commercial mayo that contains some sketchy oil. You can always make your own mayo with olive oil and eggs. Actually stay tuned I will post that recipe on the Blog.
1 pound broccoli or 16 ounces shredded broccoli slaw
½ cup uncooked quinoa
½ cup slivered almonds
¼ cup chopped fresh basil
½ cup olive oil
2 tablespoons lemon juice
2 tablespoon smooth Dijon mustard
1 tablespoon apple cider vinegar or more lemon juice, to taste
1 tablespoon honey, more to taste
2 cloves garlic, pressed or minced
½ teaspoon sea salt
Freshly ground pepper, to taste
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let the pot rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Toast the almonds: In a small skillet over medium heat, stirring frequently, until they turn golden on the edges, about 5 minutes. Let cool.
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. You can shred the broccoli with a mandoline or by hand with a sharp knife.
Prepare the dressing in a liquid measuring cup: combine the olive oil, lemon juice, mustard, vinegar, honey, garlic, sea salt and freshly ground pepper. Whisk until emulsified. If it is too tangy you can add a little more honey. If you can’t have any honey you can always use some liquid stevia.Pour the dressing over the mixture, top with the chopped basil and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors mellow out a bit.