Ingredients

The following ingredients have 7 Servings
  • ½ cup quinoa
  • 1 pound broccoli florets (1 large head of broccoli)
  • 1½ cups shredded/grated carrots
  • 1 large shallot (finely chopped)
  • 2 tablespoons finely chopped chives
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped golden raisins
  • 1 tablespoon hemp seeds (optional)
  • For the dressing:
  • 4 tablespoons plus ½ teaspoon apple cider vinegar
  • 4 ½ tablespoons plain-non-fat Greek yogurt
  • 4½ tablespoons olive oil
  • 1½ tablespoons Dijon mustard
  • 1½ teaspoons honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper

Instruction

  • Start by cooking your quinoa. Place the quinoa and ¾ cup water in a small pot and bring to a boil. Lower to a simmer, cover with a lid, and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork. Transfer to a bowl and let cool to room temperature.
  • Time to chop the broccoli. You can do this in oh so many ways. If you have a food processor with a grater attachment, definitely use that. If you have a food processor, but no grater attachment, you can use the standard blade and pulse it a few times. No food processor? Use your sharpest knife to finely chop the broccoli. (And if you’re super lazy, you can use 6 cups pre-packaged broccoli slaw. In that case, you wont need to add extra carrots.)
  • Place the broccoli in a large mixing bowl and add the carrots, chives, walnuts, raisins and hemp seeds (if using).
  • In a separate bowl, whisk together all the ingredients for the dressing.
  • Add the dressing to the slaw and toss to coat. Taste and season with a little more salt and pepper if necessary. Refrigerate for at least 15 minutes to let all those glorious the flavors mingle.
  • Transfer to a large bowl or platter and serve.