Broccoli-Quinoa Slaw is an easy and delicious side recipe for a sweet and tangy slaw. It will be a welcome addition for your Christmas, Thanksgiving and Easter meals also. Summary: Shredded fresh broccoli, quinoa and almonds are combined with a made from scratch, lemon juice vinaigrette dressing. (Dressing recipe is included). This is also a healthy, low fat, low calories, low cholesterol, low sugars, low carbohydrates, low sodium, heart-healthy, diabetic-friendly, vegetarian and Weight Watchers (4 SmartPoints), (4 PointsPlus) recipe. Makes: (8) servings. Broccoli-Quinoa Slaw will be loved by all of your family, friends and guests.
For the Slaw:
1 lb fresh broccoli
1/2 cup quinoa, uncooked
1/2 cup slivered almonds
1/4 cup fresh basil, coarsely chopped
For the Dressing:
1/2 cup water
1-1/2 teaspoons cornstarch
1-1/2 tsp low-sodium vegetable broth
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp stone-ground mustard
1 Tbsp apple cider vinegar
1 Tbsp Truvia® Nectar
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1. 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.
2. Remove broccoli florets from stalks and separate into individual florets. Remove outer layer of stems using a vegetable peeler. Run both florets and stalks through a food processor to shred.
3. 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.
4. Combine quinoa, shredded broccoli, basil and almonds in a large bowl.
5. 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.
6. Add all remaining dressing ingredients to a small container with a lid.
7. 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.
8. Allow to rest for at least 20 minutes before serving to allow flavors to meld.
Yield: 8 Servings
Serving Size: 1 cup per serving.
Weight Watchers (4 SmartPoints), (4 PointsPlus)
Carb Choices: 1
Calories: 140, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 210mg, Sugars: 3g, Carbohydrates: 15g, Fiber: 3g, Protein: 5g
Original recipe and image from: Eating Well, Inc. http://www.eatingwell.com/recipe/256447/quinoa-broccoli-slaw-recipe-with-truvia-nectar/
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