Source: Domesticate Me | Serves: 3-4 | Time: 30 min
Changes: adjusted amounts; use dried chives; replaced raisins with currants; used vegan yogurt; replace honey with agave nectar
1/4 cup quinoa
1 small head of #broccoli, florets chopped
3/4 cups shredded/grated carrots
1 shallot finely chopped
1 tbsp dry chives
1/4 cup chopped #walnuts
1/4 cup currants
2 tbsp apple cider vinegar
2 tbsp coconut milk yogurt
2 tbsp olive oil
1 tbsp Dijon mustard
3/4 tsp agave nectar
Start by cooking your quinoa according to package instructions. Transfer to a large bowl and let cool to room temperature. Add remaining dry/non dressing ingredients and mix well.
In a separate bowl, whisk together all the ingredients for the dressing.
Add the dressing to the slaw and toss to coat. Taste and season with a little more salt and pepper if necessary. Refrigerate for at least 15 minutes.
Serve and enjoy!