Health & Fitness Blog

Sunday, October 1, 2017

Quinoa Broccoli Slaw with Honey-Mustard Dressing

Original Recipe and Picture from:

Try this mayo free broccoli slaw as a side for your Thanksgiving dinner or as a healthy lunch.



3/4 cup uncooked quinoa

1 1/2 cups water

1/2 cup slivered or sliced almonds

1 1/2 pound broccoli (or 16oz of shredded broccoli slaw)

1/3 cup chopped fresh basil


1/2 cup olive oil

2 tbsp. lemon juice

1 tbsp. honey

2 cloves garlic, minced/pressed

1/2 tsp sea salt

Ground pepper to taste

Red pepper flakes, optional.


  1. Rinse quinoa. Combine quinoa and water. Cook and let cool.
  2. In a small skillet over medium heat, toast the almonds, stir frequently, until fragrant and the edges start to turn golden.
  3. For uncooked broccoli, shred broccoli by hand or with a mandolin.
  4. Combine all dressing ingredients in a
    liquid measuring cup and whisk. The dressing should be pleasantly tangy and pack a punch. If it’s too acid add a little more honey to balance the flavours. If it needs more kick add a bit more mustard or lemon juice.
  5. Add the broccoli slaw, cooked quinoa and basil to a large serving bowl. Pour dressing over the mixture and toss until well mixed. Let the slaw rest for 20 minutes.


VEGAN– Sub maple syrup for honey.

NUT FREE– sub sunflower seeds for the almonds




Authored by
Candace Sayler

As the owner of GetFit, she carries a vast array of interests from sports and athletics, Olympic lifting, to kickboxing. Each year she attends seminars, conferences and takes courses to keep up-to-date with current research and techniques in the field of health and fitness and this year she is planning on doing her first sprint triathlon. Being healthy and staying active is a lifestyle choice. “Health and fitness is an investment in oneself. It is my goal to help clients become fit in a healthy, fun, natural way.”

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