Quinoa Broccoli Slaw Recipe with Truvia® Nectar
This slaw is tossed with a sweet and tangy vinaigrette, has a nutty almond crunch, and can be prepared up to a day in advance. Not to mention, it contains 40% less sugar than the full-sugar version. Source: Recipe Provided by Truvia®
Ingredients
Slaw
Dressing
Directions
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Place dry quinoa in a fine-mesh strainer and rinse thoroughly to avoid bitterness. Transfer rinsed quinoa to a medium saucepan with a tight fitting lid. Add 1 cup water and bring to a boil over high heat, uncovered. Once boiling, reduce heat, cover, and simmer for 15 minutes. Remove from heat and transfer back to fine-mesh strainer over a bowl to allow any excess water to drain off of cooked quinoa.
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Remove broccoli florets from stem and separate into individual florets. Remove outer layer of stems using a vegetable peeler. Run both florets and stem through a food processor to shred.
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Toast almonds in a large, dry skillet over medium heat stirring constantly until fragrant, 5 minutes. To avoid burning, transfer almonds to a bowl immediately after toasting.
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Combine quinoa, shredded broccoli, basil and almonds in a large bowl.
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In a small saucepan add water, cornstarch and vegetable broth. Heat to a boil and then boil for four minutes. Remove from heat and set aside to cool and thicken.
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Add all remaining dressing ingredients to a small container with a lid.
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Add all of the cooled starch mixture to other dressing ingredients, seal lid and shake vigorously to combine.
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Pour dressing over slaw and toss to combine.
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Allow to rest for at least 20 minutes before serving to allow flavors to meld.
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