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Broccoli salad

Shredded raw broccoli tossed with toasted almonds, quinoa and dried cranberries with a tangy orange mustard dressing. Great for lunch, a light dinner, bring to a potluck or pack it in your (kid's) lunchbox!
Print Recipe
Prep Time 10 minutes
Servings: 4 people
Course: lunch, Main Course
Calories: 446
Ingredients Method Notes

Ingredients
  

Broccoli salad
  • ¾ cup quinoa (uncooked)
  • 1¼ cup water
  • ½ cup almonds (slivered or sliced)
  • 1½ lb broccoli (=700 gr)(or 1 lb/500gr cleaned and shredded brocolli)
  • ⅓ cup dried cranberries
  • ¼ cup sunflower seeds
  • ⅓ cup fresh basil leaves (chopped)
Dressing
  • ½ cup extra virgen olive oil
  • 1-2 oranges (you'll need 3-4 tbsp of juice and 1 tbsp of zest)
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar (or sub lemon or lime juice)
  • 1 tbsp honey (you can leave it out if vegan or you don't like too much sweetness)
  • 2 cloves garlic (minced)
  • salt and pepper (to taste)
  • 1 tbsp ginger (minced)(optional)

Method
 

Salad
  1. Cook the quinoa: first, rinse the quinoa in a fine mesh colander under running water. Combine the rinsed quinoa and 1 ¼ cups water in a medium-sized pot. Bring to boil, then reduce the heat and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover and fluff the quinoa with a fork. Set it aside to cool off.
  2. In the meantime toast the almonds: in a small skillet toast the almonds over medium heat, stirring frequently until they are fragrant and starting to turn golden (about 5 to 7 minutes). Set aside to cool off.
  3. Prepare the broccoli: slice the florets off the stems into small pieces. Now shred the broccoli florets by hand with a sharp knife.
  4. Combine all of the dressing ingredients in a tall measuring cup and whisk until emulsified. The dressing should be a bit tangy and pack a punch. If it’s overwhelmingly acidic, add (a bit more) honey to balance out the flavors. If it needs more kick, add a bit more mustard or lemon juice.
  5. Add the shredded broccoli slaw, cooked quinoa, almonds, sunflower seeds, cranberries and chopped basil to a large serving bowl. Pour the dressing over the mixture and toss until well mixed. Preferably let the slaw rest for 15-20 minutes to let the flavors meld.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.