Quinoa Broccoli Slaw with Maple Dijon Recipe
Introduction
This Quinoa Broccoli Slaw with Maple Dijon dressing is a fresh, vibrant salad perfect for a quick lunch or a light dinner. Combining crunchy vegetables, nutty quinoa, and a tangy-sweet dressing, it’s both healthy and satisfying.
Ingredients
- 185g uncooked white or tri-color quinoa
- 415ml filtered water or vegetable broth
- 2g sea salt
- 340g shredded broccoli slaw
- 150g broccoli florets, chopped small
- 50g shredded carrots
- 40g red onion, finely diced
- 50g toasted slivered almonds
- 40g dried cranberries
- 60ml extra virgin olive oil
- 30ml apple cider vinegar
- 15ml fresh lemon juice
- 15ml pure maple syrup
- 5g Dijon mustard
- 1 clove garlic, minced
- Salt and cracked black pepper to taste
Instructions
- Step 1: Rinse the quinoa well, then combine it with the water or vegetable broth and sea salt in a saucepan. Bring to a rapid boil.
- Step 2: Reduce heat to low, cover the pan, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
- Step 3: Remove from heat and let the quinoa sit covered for 5 minutes. Fluff with a fork, then spread it on a baking sheet to cool quickly and avoid mushiness.
- Step 4: In a small jar, combine olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, and minced garlic. Shake vigorously until the dressing emulsifies and thickens slightly.
- Step 5: In a large mixing bowl, toss together the broccoli slaw, chopped broccoli florets, shredded carrots, and diced red onion.
- Step 6: Add the cooled quinoa to the bowl, pour the dressing over, and toss thoroughly to coat all ingredients evenly.
- Step 7: Just before serving, fold in the toasted slivered almonds and dried cranberries for added crunch and sweetness.
Tips & Variations
- For extra protein, add cooked chickpeas or grilled chicken strips.
- Substitute the almonds with walnuts or pecans for a different crunch.
- Use fresh herbs like parsley or cilantro to brighten the flavor.
- Prepare quinoa ahead and refrigerate to save time when assembling the salad.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the almonds and dried cranberries separate until just before serving to maintain their texture. If serving chilled, allow the salad to sit at room temperature for 10–15 minutes for best flavor before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with couscous, bulgur, or farro, though cooking times and liquid ratios will vary.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge and can be prepared a day in advance, making it perfect for easy lunches.
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Quinoa Broccoli Slaw with Maple Dijon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This refreshing Quinoa Broccoli Slaw recipe with a Maple Dijon dressing combines the nutty flavor of quinoa with crisp broccoli slaw, fresh vegetables, and a tangy-sweet dressing. Perfect as a light lunch or a healthy side dish, this salad features a delightful crunch from almonds and a burst of sweetness from dried cranberries, all tossed in an easy-to-make maple Dijon vinaigrette.
Ingredients
Quinoa
- 185g uncooked white or tri-color quinoa
- 415ml filtered water or vegetable broth
- 2g sea salt
Vegetables and Slaw
- 340g shredded broccoli slaw
- 150g broccoli florets, chopped small
- 50g shredded carrots
- 40g red onion, finely diced
Add-ins
- 50g toasted slivered almonds
- 40g dried cranberries
Dressing
- 60ml extra virgin olive oil
- 30ml apple cider vinegar
- 15ml fresh lemon juice
- 15ml pure maple syrup
- 5g Dijon mustard
- 1 clove garlic, minced
- Salt and cracked black pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water. Add the rinsed quinoa, filtered water or vegetable broth, and sea salt to a medium saucepan. Bring to a rapid boil over high heat, then reduce the heat to low. Cover the saucepan and simmer gently for 15 minutes until the quinoa is tender and water is absorbed.
- Cool Quinoa: Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the quinoa to steam and fluff. Fluff the quinoa with a fork and then spread it out onto a baking sheet to cool rapidly. This step prevents the quinoa from becoming mushy and helps it maintain a fluffy texture.
- Prepare Dressing: In a small jar or bowl, combine the extra virgin olive oil, apple cider vinegar, fresh lemon juice, pure maple syrup, Dijon mustard, and minced garlic. Shake or whisk vigorously until the dressing is emulsified and slightly thickened, ensuring all flavors are well blended.
- Mix Vegetables: In a large mixing bowl, combine the shredded broccoli slaw, chopped broccoli florets, shredded carrots, and finely diced red onion. Toss these ingredients together to distribute evenly.
- Combine Salad: Add the cooled quinoa to the vegetable mixture. Pour the prepared maple Dijon dressing over the salad and toss thoroughly until every strand of the slaw and quinoa is evenly coated and glossy.
- Add Toppings: Just before serving, gently fold in the toasted slivered almonds and dried cranberries to add crunch and sweetness to the salad. Serve fresh.
Notes
- For extra flavor, toast the quinoa lightly in the saucepan for 2–3 minutes before adding water for cooking.
- Use vegetable broth instead of water for cooking quinoa to enhance flavor.
- If you prefer a sweeter dressing, add a bit more maple syrup to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Add almonds and cranberries fresh when serving to maintain crunch.
- Gluten-free and vegetarian-friendly recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: quinoa salad, broccoli slaw, maple Dijon dressing, healthy salad, vegetarian salad, gluten free salad, easy lunch recipe
