I’m in some kind of recipe funk. I’m not sure what’s going on, but I’ve had more flops the last few weeks than in the last year. It’s getting ridiculous! I finally had a success with my Skinny Honey Mustard Dressing, so I decided to ride that train as long as I could and ended up with this delicious Broccoli Slaw Quinoa Salad! It’s so easy and makes the perfect meatless dinner. You’ll get lots of protein from the quinoa, almonds, and greek yogurt, but if you’re a die-hard meatlover you could serve this as a side dish or even mix in some grilled chicken. Leftovers are great for lunch (or even dinner the next night if you’re home alone like I was!). Enjoy!

Broccoli Slaw Quinoa Salad 

12 oz broccoli slaw
1/2 cup uncooked quinoa
1/2 cup sliced almonds, toasted
1/4 cup fresh basil, chopped
1 batch skinny honey mustard dressing
salt and pepper, to taste

1. In medium saucepan, combine quinoa with 1 cup water. Bring to boil. Cover and reduce heat to simmer. Continue to cook 15 minutes or water is absorbed. Remove from heat and let sit 5 minutes. Uncover and fluff with fork. Cool to room temperature.
2. Combine all ingredients in large bowl. Toss to combine. Season generously with salt and pepper. Refrigerate 2 hours or overnight before serving. Serves 4 (main dish) or 6 (side dish).

Nutritional Info (per 1/4th): 244 calories; 8.8 g fat; 34.9 g carbohydrates; 5.9 g fiber; 9.7 g protein.

Categories: Main Dish, Side Dish

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