Nutrition per serving may change if servings are adjusted.
1 pound broccoli (about 1 head)
½ cup quinoa, uncooked
½ cup slivered almonds
¼ cup fresh basil, coarsely chopped
½ cup water
1½ teaspoons cornstarch
1½ teaspoons low-sodium vegetable broth
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons stone-ground mustard
1 tablespoon apple cider vinegar
1 Tbsp Truvia® Nectar
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
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.
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.
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.
Combine quinoa, shredded broccoli, basil and almonds in a large bowl.
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.
Add all remaining dressing ingredients to a small container with a lid.
Add all of the cooled starch mixture to other dressing ingredients, seal lid and shake vigorously to combine.
Pour dressing over slaw and toss to combine.
Allow to rest for at least 20 minutes before serving to allow flavors to meld.
This content is produced or commissioned by our brand partner, Truvia®. This content is not written by, and does not necessarily reflect the views of, EatingWell.com.
140 calories;8 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 5 g protein; 0 cholesterol; 3 g sugars; 0 g added sugars; 2,000 IU vitamin A; 270 mg vitamin C; 300 mg calcium; 5 mg iron; 210 mg sodium;
Vitamin C (450% daily value), Vitamin A (40% dv), Calcium (30% dv), Iron (28% dv)