Eat Like a Yogi - Sunshine Slaw w/ Quinoa


From: Cookie and Kate


Sunshine Slaw w/ Quinoa


The sun's abundant energy generously offers us some of the most delicious foods all summer long. And when we ingest these foods, we also take in that same energy from the sun. As such, our bodies are nourished and rejuvenated from Surya or the sun. This bright dish offers the radiance of the sun in both its nutrition and color. This dish is perfect for a summer potluck or picnic. Or pack it for lunch to add a little sunshine to your day! And if you don't want to make the whole dish, we recommend making the Sunshine Salad Dressing for any salad of your choice.





½ cup quinoa, rinsed in a fine-mesh colander (or 1 ½ cups leftover cooked quinoa)
1 cup water
½ cup raw pepitas (hulled pumpkin seeds) or sunflower seeds
8 cups mixed shredded vegetables (green or red cabbage, broccoli, cauliflower, kale, Brussels sprouts and/or carrots, or use about 20 ounces of store-bought slaw mix)
1 small red onion, halved and thinly sliced (about 1 cup)
½ cup chopped fresh cilantro or parsley
1 cup Sunshine Salad Dressing, or more to taste


Sunshine Salad Dressing:

½ cup plain Greek yogurt or vegan yogurt
¼ cup extra-virgin olive oil
¼ cup Dijon mustard
3 to 4 tablespoons honey, to taste
2 tablespoons lemon juice
2 tablespoons apple cider vinegar or more lemon juice
1 clove garlic, pressed or minced
½ teaspoon fine sea salt
10 twists of freshly ground black pepper




1. To cook the quinoa: Combine the rinsed quinoa and the water in a small saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 12 to 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.

2. Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Set aside to cool.

3. To make sure the onion flavor doesn’t overwhelm the salad, rinse the sliced onion under running water, then let it drain well.

4. In a large serving bowl (seriously, use your biggest bowl!), combine the shredded vegetables, drained onion, and cilantro. Add the cooled quinoa and pepitas. Drizzle the dressing on top and toss to mix.

5. Let the slaw rest for 20 minutes before serving (this is key to great flavor), then season to taste with salt, and stir in more dressing if desired. This slaw is best the day it’s made, but it keeps well in the refrigerator, covered, for up to 4 days.


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