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Quinoa Broccoli Slaw with Honey-

Mustard Dressing
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Confession: I wanted to include this tangy broccoli slaw recipe in my epic
salads roundup (it deserves to be in it), but the photos were so green and
unappetizing that I couldn’t do it. All I could think when I looked at the
post was, “Ribbit, ribbit, ribbit!”

Today, I’m re-sharing it with better photos and pushing it to the top of
the blog in case you have overlooked it the past couple of years. Ribbit!

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Even with a pop of complementary color (the coral napkin), the slaw is
undeniably very green as written. I’ve heard from some commenters who
have added some color with dried cranberries or chopped apple, which
sound like delicious additions to me.
GEOX - până la -40%
epantofi.ro

This broccoli slaw was roughly inspired by an awesome mayo-free

broccoli and potato salad that my friend Sarah brought to a spring
POPULAR RECIPES
potluck two years ago. It’s not too far off from my Greek broccoli salad
and colorful beet and quinoa salad, but it was just too good to keep to Easy No-Bake Granola
myself. Bars

Best Stuffed Shells

More favorites »

Shredded broccoli florets form the foundation for this slaw, which you
can easily make yourself in a food processor (or you can skip a step and
buy pre-shredded broccoli slaw).

Cooked quinoa blends right in, thanks to its similar texture and
complementary flavor. Add toasty almonds, a tangy honey-mustard
dressing and chopped basil for little bursts of freshness flavor, and you
have one fantastic mayo-free broccoli slaw.

WATCH HOW TO MAKE PERFECTLY FLUFFY QUINOA

Learn how to cook perfectly fluffy quinoa in this video. It's easy once y…

Learn more

Quinoa Broccoli Slaw with Honey- n PRINT

Mustard Dressing
Author: Cookie and Kate Prep Time: 20 mins Cook Time: 20 mins
h SAVE
Total Time: 40 minutes Yield: 4 servings 1x Category: Salad
Method: Stovetop Cuisine: American
★★★★★ 4.9 from 71 reviews

Mayo-free, healthy broccoli slaw recipe with quinoa, toasted almonds

and basil tossed in a tangy honey-mustard dressing! This gluten-free
slaw will be a hit at potlucks and packs well for lunch, too. For best
flavor, plan on letting the slaw rest for 20 minutes or more before
serving. Recipe yields about 4 servings.

INGREDIENTS SCALE 1X 2X 3X

Slaw

¾ cup uncooked quinoa

1 ½ cups water

½ cup slivered or sliced

almonds

1 ½ pounds broccoli
(about 2 large or 3
medium heads) or 16
Learn more
ounces shredded broccoli
slaw

⅓ cup chopped fresh basil

Honey-mustard dressing

½ cup olive oil

2 tablespoons lemon juice

2 tablespoons smooth Dijon mustard

1 tablespoon apple cider vinegar or more lemon juice

1 tablespoon honey

2 medium cloves garlic, pressed or minced

½ teaspoon sea salt

Freshly ground pepper, to taste

Red pepper flakes, optional (for heat)

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INSTRUCTIONS

1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander
under running water. In a medium-sized pot, combine the rinsed
quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over
medium heat, then reduce the heat to medium-low 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 the pot and fluff the quinoa with a fork. Set it aside to cool.

2. Meanwhile, toast the almonds: In a small skillet over medium heat,

toast the almonds, stirring frequently, until they are fragrant and
starting to turn golden on the edges, about 5 to 7 minutes. Transfer
to a large serving bowl to cool.

3. To prepare the broccoli (if you’re not using prepared broccoli slaw),
trim off any brown bits from the florets and stems, then slice the
florets off the stems into manageable pieces. Use a paring knife to
peel off the tough, woody perimeter of the broccoli stems and then
discard those pieces. Now you can feed the broccoli florets through
your food processor using the slicing blade, then switch to the
grating blade to shred the stems. Alternatively, you can shred the
broccoli with a mandoline or by hand with a sharp knife.

4. Combine all of the dressing ingredients in a liquid measuring

cup and whisk until emulsified. The dressing should be pleasantly
tangy and pack a punch. If it’s overwhelmingly acidic, add a little
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 and chopped basil
to your large serving bowl. Pour the dressing over the mixture and
toss until well mixed. Let the slaw rest for about 20 minutes to let
the flavors meld.

NOTES

MAKE IT VEGAN: Substitute maple syrup for the honey.

MAKE IT NUT FREE: I bet sunflower seeds would be a great alternative to

the almonds.

STORAGE SUGGESTIONS: This salad keeps well overnight. Brighten up

leftovers with a squeeze of lemon juice and maybe an extra drizzle of
olive oil and dash of salt, too.

▸ NUTRITION 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.
See our full nutrition disclosure here.

Nutrition Facts
Serves 4

Amount Per Serving

Calories 556

% Daily Value*

Total Fat 32.3g 41%

Saturated Fat 4.4g

Trans Fat 0g

Polyunsaturated Fat 4.4g

Monounsaturated Fat 20.7g 0%

Cholesterol 0mg 0%

Sodium 504.7mg 22%

Total Carbohydrate 59.3g 22%

Dietary Fiber 15.4g 55%

Sugars 14g

Protein 18.4g 37%

Vitamin A 24% Vitamin C 509%

Calcium 19% Iron 29%
Vitamin D 0% Magnesium 41%
Potassium 37% Zinc 28%
Phosphorus 38% Thiamin (B1) 40%
Riboflavin (B2) 52% Niacin (B3) 24%
Vitamin B6 65% Folic Acid (B9) 92%
Vitamin B12 0% Vitamin E 34%
Vitamin K 592%

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below
and share a picture on Instagram with the hashtag #cookieandkate.

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▸ CATEGORIES budget friendly, Christmas, dairy free, easy weeknight dinners, egg free,
fall, gluten free, Independence Day, pack for lunch, recipes, salads, side dishes, soy free,
spring, Thanksgiving, tomato free, winter
▸ INGREDIENTS almonds, basil, broccoli, lemon, quinoa, slaws

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BY KATHRYNE TAYLOR
Vegetable enthusiast. Dog lover. I'm probably making
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Comments

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Your comments make my day. Thank you! If you have a question,
please skim the comments section—you might find an immediate
answer there. If you made the recipe, please choose a star rating, too.

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☆☆☆☆☆

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POST COMMENT

LIZ
March 23, 2018

I love this recipe! I’ve made it a few times. Thank you for sharing

★★★★★

Reply

KATE
March 24, 2018

You’re very welcome!

Reply

JOANNE
May 13, 2018

This is one of my favorites. I just can’t get enough of it! Makes a great
lunch to pack up for work

★★★★★

Reply

KATE
May 14, 2018

Great salad for work! Love to hear that, Joanne. Thanks for the review.

Reply

AINE
May 21, 2018

Absolutely love this recipe!!! Super tasty, easy to make and healthy! I
usually add some fresh green beans or peas as well, adds even more
green goodness!

★★★★★

Reply

KATE
May 23, 2018

That’s great! What a great add-in. Thanks Aine, for sharing and for
your review.

Reply

KATHRYN WILKINSON
May 25, 2018

This sounds really good, except for the quinoa. Is there a viable
substitute for quinoa? I simply do not like it.

Reply

KATE
May 29, 2018

Quinoa is best here, but you can substitute another grain of your liking.
Farro, brown rice, etc.

Reply

BONNIE HITES
June 20, 2018

I am not good on computers, but I am trying to get your

12 best kale recipes please…….from 2014

Thanks,

Bonnie

★★★★★

Reply

KATE
June 25, 2018

Hi Bonnie –

You can use the search bar towards the top of the blog. See the link
below! I got you started. :) Just type in the keyword you are looking for
and it will get you started.

https://cookieandkate.com/2014/12-favorite-kale-salads/

Reply

LINDA
August 27, 2018

Hi, Kate! I’ve been obsessively following your blog forever but this is my
first time commenting! To be honest, most of our meals are from your
blog or cookbook these days (and we cook a lot). I’m pretty sure we have
the exact same tastebuds as I’ve loved everything I’ve made of yours &
never have to substitute ingredients or make modifications.

Anyway, I was originally planning on making your broccoli quinoa

casserole for dinner tomorrow night but it’s too hot to turn on the oven…
so I started a search for a broccoli recipe since I’ve already been grocery
shopping. I think I’ll make this instead. My question is- what would you
serve this with?

Thanks!!

Reply
 KATE
August 30, 2018

You’re so sweet, Linda! Thanks so much. This is great on it’s own or try
https://cookieandkate.com/2016/vegan-blt-sandwich-recipe/ or even
the veggie burger from my Love Real Food cookbook. Hope this helps!

Reply

TAMMY BROCHETTI
August 27, 2018

I made this last weekend and it was awesome! Loved every thing about it
and will def make again and again!

Thanks for sharing – A job well done!

Tammy from Upstate NY!

Reply

KATE
August 30, 2018

Wonderful!

Reply

JEN D.
August 29, 2018

Hi Kate! Quick question about the nutrition… Is it really over 600

calories per serving? Or is that the number for all four portions? Thank
you!

Reply

KATE
August 30, 2018

Hi Jen, The information is amount per serving. You can find more
about the nutrition information I provide here:
https://cookieandkate.com/nutrition-disclaimer/

Reply

BOB
September 5, 2018

it was great. I did add red onion and a carrot for color.

Reply

KATE
September 7, 2018

Thanks for sharing, Bob!

Reply

MARIELA SARAIVA MORANDI

September 7, 2018

This salad is so ! I make to my friends and it was a success!

★★★★★

Reply

KATE
September 14, 2018

Wonderful! Thanks so much for the review.

Reply

KELLY
September 13, 2018

Absolutely delicious! I think this will be my new potluck healthy dish. I

added a few Craisins in also. Had to stop myself from “taste testing” so
that I could save it for dinner.

★★★★★

Reply

KATE
September 19, 2018

Taste testing is the job of the cook! Thanks Kelly!

Reply

JILL KING
September 29, 2018

This is so good! I love the flavors especially basil and honey mustard.
Quinoa adds a nice texture.
P.S. I’m an RD and I send all my clients to your website for plant based
recipes. I’ve made so many recipes and each one has been fabulous!

★★★★★

Reply

KATE
October 1, 2018

Thanks so much for sharing, Jill! Thanks for sharing my recipes with
your clients. :)

Reply

CHERYL
October 8, 2018

A whopping 631 calories per serving? Wow

Reply

KATE
October 9, 2018

Hi Cheryl, Ii attempt to provide accurate nutritional information, these

figures should be considered estimates. Varying factors such as product
types or brands purchased, natural fluctuations in fresh produce, and
the way ingredients are processed change the effective nutritional
information in any given recipe. Feel free to limit the serving size if you
like!

Reply

BETHANY
October 13, 2018

For me, salad is all about a dressing that packs a flavorful punch. This is
one of those! You could mix up this recipe in so many ways – almonds,
cranberries, cabbage, carrots, apples, kale – you name it. So delicious!

★★★★★

Reply

KATE
October 16, 2018

Thank you!

Reply

NAOMI GODFREY
October 18, 2018

Hello Kate and C+K fellow fans,

This is an ideal dish for my Thanksgiving menu. I was looking for
something to contrast with all the traditional starchy dishes we love,
something with a different color, texture and flavor (will omit the quinoa
since a lot of other starch). I’m tired of having to resort to green beans.
And always great to have a TG dish that can be made a day ahead.

Reply

KATE
October 19, 2018

Thank you for sharing!

Reply

M MASOHA
October 21, 2018

Where can I buy the Wuinoa recipe book and email some of the easy /
quick recipe for a student
its for my daughter at university who loves Qinoa

Reply

ELLE
November 4, 2018

This is delicious, Thanks Kate

The dressing is delicious!
I used a couple of substitutes and a few extras and it worked really well.
… golden syrup instead of honey (I used a bit less ), red amaranth instead
of quinoa.
I added finely chopped red capsicum, red onion and topped it with some
avocado…. a delicious nutritious meal!

★★★★★

Reply

KATE
November 6, 2018

Thanks for sharing, Elle!

Reply

JULIE
January 1, 2019

I’m a little late to this site, but this recipe is delicious! Perfect healthy
meal to start 2019!

★★★★★

Reply

KATE
January 2, 2019

Welcome, Julie! Make sure to let me know what you think of the
recipes as you try them. I love to hear what you think!

Reply

MELANIE
January 14, 2019

Made this over the weekend and its now on our new favorites list! We are
always looking for new ways to make broccoli that’s healthy and flavorful
and this is both.

★★★★★

Reply

KATE
January 16, 2019

Favorites list, that’s great! Thanks for sharing, Melanie.

Reply

SUZANNE
March 12, 2019

This looks so good! What a great idea for a lunch meal prep! Great
protein and veggies!

Reply

KATE
March 14, 2019

Let me know what you think when you try it!

Reply

VICTORIA BUITRÓN
March 26, 2019

Hi! Is the Brocoli cooked at some point? Or you eat it raw ? Thank you

Reply

KATE
March 26, 2019

The broccoli is raw in this one!

Reply

MARGARET ANDRIOLA
March 30, 2019

Is there really 520mg of sodium in this recipe? I can’t figure out where it
would be coming from

★★★★★

Reply

KATE
April 3, 2019

Hi Margaret, the nutritional information is approximate nutrition

information. Nutrition information can vary for a recipe based on
factors such as precision of measurements, brands, ingredient
freshness, or the source of nutrition data. We strive to keep the
information as accurate as possible.

Reply

JILL SHAFERLY
April 7, 2019

Yum! We added shredded carrots and soaked cranberries. Thank you!

★★★★★

Reply

KATE
April 8, 2019

Thank you for your review, Jill!

Reply

MARYKATE
April 14, 2019

So yummy!! Is it 630 calories total or per serving?

Reply

KATE
April 15, 2019

Nutrition information can vary for a recipe based on factors such as

precision of measurements, brands, ingredient freshness, or the source
of nutrition data. We strive to keep the information as accurate as
possible, but make no warranties regarding its accuracy as it is just and
estimate.

Reply

MEG
April 18, 2019

Delicious! I loved having it as a meal on its own, and also worked

beautifully as a side to accompany some roast chicken.

★★★★★

Reply

KATE
April 18, 2019

Thanks for sharing, Meg!

Reply

JEAN
April 27, 2019

I love this salad, so today I made a variation and substituted freekeh for
the quinoa. The dressing was a perfect complement to the earthy flavor of
the grain. Thanks for such great recipes. Your skill at flavor balancing is
really wonderful.

★★★★★

Reply

DANA
April 28, 2019

Another great recipe! Your recipes have always been a success in our
home – and we have tried MANY – keep it up – your site is the first I go
to when I want to try something new – and I finally ordered your
cookbook! Just put some of your Healthy Banana Bread in the oven :)

★★★★★

Reply

STEPHANY
May 26, 2019

Recipe as is had little flavor. I ended up adding a few more tablespoons of

lemon juice, extra red pepper, honey, apple cider, and much more salt to
beef up the flavor. I also used about half the oil to cut calories. Will def
make this again and add some rotisserie chicken to make it a full meal.

★★★★

Reply

KATE
May 30, 2019

I’m sorry you didn’t love it, but glad you were able to add more of what
you like to give it more. Thanks for your review, Stephany.

Reply

DEBRA TRUEAX
June 3, 2019

Delicious! Got some beautiful organic broccoli and fresh basil. I added
chunks of avocado to this recipe. Did not skimp on the basil :) I used the
leftover broccoli stalks and made pan sautéed slices with olive oil fresh
garlic lemon zest and salt.

★★★★★

Reply

KATE
June 5, 2019

Thanks for sharing, Debra!

Reply

PATTY
July 20, 2019

How can I email this recipe to myself?

Reply

KATE
July 31, 2019

Hi Patty! You can use the print icon and save it to your computer if you
like! I don’t have an automatic email function.

Reply

SUE
August 4, 2019

made this for a 40th anniversary party awesome everyone loved it

★★★★★

Reply

KATE
August 8, 2019

Thank you, Sue!

Reply

PEGGY WILKES
August 17, 2019

This sounds amazing, but how can it be healthy when it’s 540 calories per
serving?
Thanks,
Peggy Wilkes

Reply

KATE
August 22, 2019

Hi Peggy, please see my nutrition disclaimer:

https://cookieandkate.com/nutrition-disclaimer/

Reply

PAM WIESE
September 5, 2019

I used a handful of whole walnuts for crunch instead of the almonds. The
flavors in the dressing are wonderful…worth using with other salads.
Making it all again tonight.

★★★★★

Reply

NANCY LENT LANOUE

September 30, 2019

I followed your recipe for cooking the Quinoa and it was perfect. It was
fluffy and had a slight crunch which is delightful. This was the first time I
have cooked this grain. Thank you! I improvised a lot, though..To about 2
cups of cooked grain, I added about 2 cups loosely packed fresh spinach
strips. Next about 1/2 cup of Craisins. I used a commercial dressing:
Frenches EVOO with lemon and herb. It came out great and my husband
loved it!

★★★★★

Reply

NATHALIE
October 9, 2019

Great make ahead salad!

★★★★★

Reply

COURTNEY HOWARD
November 26, 2019

Hi Kate, I plan on making this to go with Thanksgiving dinner. Do you

wait to add the almonds until time to serve? Just wondering if they get
too soft otherwise. Also, 3/4 cup uncooked quinoa, so, double that
COOKED – do you add all of that to the salad? If so then I
underestimated how much quinoa to add in my head. I eat quinoa almost
every day so I don’t mind, I just want it to be perfect :)

Reply

KATE
November 27, 2019

Hi Courtney! If you are serving immediately, then add the almonds. If

you are making more in advance, you can wait to add prior to serving.
If you are doing this recipe x2, then double everything. I hope that
helps!

Reply

IZZY
January 7, 2020

I didn’t like this, tastes just like raw broccoli and nothing else lol

Reply
SUZ
January 18, 2020

Delicious. I have made this salad many times & it never disappoints.
Taken it t several pot luck & always leave with an empty bowl. So much
for leftovers…lol

★★★★★

Reply

JONELL MCCLARY
February 3, 2020

Hi Kate,

I just recently found your blog and have to say you have some great
looking recipes I can’t wait to try. I made your Roasted Veggie Enchilada
Casserole for my 12 year old grandson (who is vegetarian) and we all
loved it. I think I skimped a a bit on the tortillas so next time I will
overlap them a bit more. I also made this quinoa broccoli slaw minus the
basil and it was absolutely delicious, even without the basil. I love the
honey mustard dressing and adding the crushed red pepper gives the
slaw a nice kick. I’ll be making this over and over again and add the basil
when I have a healthy basil plant.

I’m pretty excited to have found your blog and plan to spend more time
exploring your recipes. Thank you so much!!!

★★★★★

Reply

STACEY
February 15, 2020

Yum!! I just made this and it is delicious! Added dried cranberries and a
shredded carrot for color.

★★★★★

Reply

AMYB
July 11, 2020

WOW!! This stuff is awesome!!! I did sub the smooth dijon mustard for
spicy brown since that is what I had on hand. Added a few low sugar
craisins to the top for a little pop of color and flavor. I will def be making
this again.

Oh and for anyone concerned about the calories. The recipe makes a
pretty big bowl that is divided into 4 servings. This is a MEAL when
eaten like this. Obviously if you want it as a side you would eat a much
smaller portion.

Thanks for sharing this awesome recipe!!

★★★★★

Reply

ALICE
August 6, 2020

OH…MY…GOD…. This is THE best thing i ever tasted I am not joking i

am lost for words, the flavours Match SOOO well!!!! Omfg please
people, try this recipe!!!

★★★★★

Reply

ALICE
August 6, 2020

OH…MY…GOD…. This is THE best thing i ever tasted I am not joking i

am lost for words, the flavours Match SOOO well!!!! Omfg please people,
try this recipe!!!

★★★★★

Reply

KATE
August 6, 2020

Thank you for your rave review, Alice! I appreciate you taking the time.

Reply

ALLY
August 30, 2020

Oh my goodness I was SO happy to come across this recipe for a BBQ. I

was looking for something olive oil based versus mayo based and this
recipe ticked all my boxes! The honey mustard dressing is so tangy and
delicious on its own! Per Kate’s suggestion, I decided to use roasted
salted sunflower seeds instead of silvered almonds. THIS RECIPE WAS
A HUGE HIT! It was so good I brought home the leftovers and ate it for
almost a week after. This recipes is a must try!

★★★★★

Reply

JENN
February 1, 2021

I am really intrigued by this recipe but my spouse doesn’t do honey

mustard…any ideas for a substitution?

Reply

KATE
February 4, 2021

Hi! Sorry to disappoint, but this one is really about the dressing. If
there is another creamy dressing you like, I would suggest that perhaps.

Reply

TRACY VARGA
February 18, 2021

I loved this healthy recipe and so did my husband! The basil was such an
interesting touch and the dressing was delicious. I have a question- My
husband eats lean meat and I was wondering if you have any healthy
food bloggers that you like who have some meat recipes. Thanks so much
for all you do!

★★★★★

Reply

KATE
February 22, 2021

Thank you for your review, Tracy! I’m happy you enjoyed it.

Reply

ABBY
March 13, 2021

This came so delicious with only using 2T of EVO and 2T water it helped
with the calories and fat. I also didn’t have almonds so I put 2T roasted
sunflower seed and 1T pumpkin seeds. Yummy yummy we enjoyed for
dinner. Thanks!

★★★★★

Reply

KATE
March 17, 2021

Thank you for sharing, Abby!

Reply

MANDY
May 5, 2021

We eat a lot of quinoi around this house and I was very happy to discover
how easy it is to make it in my Instant Pot. It comes out just the way we
like it every time, with zero attention paid. If you use the “Pot in Pot”
method (preparing your food in a heat proof bowl sitting on a trivet,
rather than cooking in the Instant Pot container itself) you can store your
leftovers in the same bowl you used for cooking. No cleanup!!

I’ve made something like this salad in the past but not with honey
mustard dressing, which I’ll be sure to try.

Reply

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