QuinoaBroccoliSlaw-Nectar Detail

Quinoa Broccoli Slaw Recipe with Truvía® Nectar

This slaw is tossed with a sweet and tangy vinaigrette that is balanced with a nutty crunch of slivered almond and can be prepared up to a day in advance. Made with Truvía® Nectar, this recipe contains 40% less sugar* than the full-sugar version.

  • Serving Size: 1 cup
140 Calories

Ingredients

Slaw
  • 1 lb. broccoli (~1 head)

  • 12 cup quinoa, uncooked

  • 12 cup slivered almonds

  • 14 cup fresh basil, coarsely chopped

Dressing
  • 12 cup water

  • 1 12 tsp cornstarch

  • 1 12 tsp vegetable broth-low sodium

  • 2 Tbsp olive oil

  • 2 Tbsp lemon juice

  • 2 Tbsp stone-ground mustard

  • 1 Tbsp apple cider vinegar

  • 1 Tbsp Truvía® Nectar

  • 2 cloves garlic, minced

  • 12 tsp kosher salt

  • 14 tsp fresh ground pepper

Directions

  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 stem and separate into individual florets. Remove outer layer of stems using a vegetable peeler. Run both florets and stem 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.

  8. Pour dressing over slaw and toss to combine.

  9. Allow to rest for at least 20 minutes before serving to allow flavors to meld.

*This recipe has 140 calories and 3 grams of sugar per serving compared to the full-sugar version that has 150 calories and 5 grams of sugar per serving.

Nutrition Per Serving

Calories 140
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0ng
Sodium 210mg
Total Carbohydrate 15g
Dietary Fiber 3g
Sugars 3g
Protein 5g
Vitamin A 8% DV
Vitamin C 90% DV
Calcium 6% DV
Iron 6% DV

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