1 head of broccoli shredded
1 cup cooked tricoloured quinoa (leftovers work well)
½ cup toasted slivered almonds
1 tbsp dried cranberries or seeds of 1 fresh pomegrante
1 tbsp diced mint
1 tbsp diced basil
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
2 tbsp djion mustard
1 tbsp apple cider vinegar
1 clove garlic crushed
pinch of salt + pepper to taste
- Combine all dressing ingredients + stir well.
- Combine broccoli, quinoa, almonds, herbs + cranberries and toss.
- Pour dressing over slaw and toss gentley to combine.
- Serve with grilled chicken, poached eggs, haloumi or beef.