Broccoli and Quinoa Slaw with Wild Salmon and Hemp Pesto

Name: Broccoli and Quinoa Slaw with Wild Salmon and Hemp Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 cup water; 0.5 cup white quinoa; 2 small broccoli heads, florets chopped and stems grated; 1 large carrot, grated; 0.33 cup thinly sliced scallions; 0.33 cup toasted sunflower seeds; 2 (5-oz) cans sustainable wild-caught salmon; 2 cups packed fresh cilantro leaves with soft stems; 1 cup packed fresh mint leaves; 0.5 cup hemp hearts; 0.25 cup lemon juice; 1 garlic clove; 1 tsp kosher salt; 0.33 cup extra-virgin olive oil

A raw broccoli-and-quinoa slaw (using both the florets and the often-discarded stems) tossed in a cilantro-mint hemp pesto and topped with omega-3-rich canned wild salmon.

From The Young Forever Cookbook

Broccoli and Quinoa Slaw with Wild Salmon and Hemp Pesto

Prep: 15 min
Cook: 15 min
Total: 30 min
Yield: 4 to 6 servings
Category: Salad

Nutrition (estimated)

per 1 bowl

Calories: 460 kcal
Protein: 25 g
Fat: 30 g
Carbs: 24 g
Fiber: 6 g
Sugar: 4 g
Sodium: 520 mg

Ingredients

1 cup water
0.5 cup white quinoa
2 small broccoli heads, florets chopped and stems grated
1 large carrot, grated
0.33 cup thinly sliced scallions
0.33 cup toasted sunflower seeds
2 (5-oz) cans sustainable wild-caught salmon
2 cups packed fresh cilantro leaves with soft stems
1 cup packed fresh mint leaves
0.5 cup hemp hearts
0.25 cup lemon juice
1 garlic clove
1 tsp kosher salt
0.33 cup extra-virgin olive oil

Broccoli Salmon Hemp Seeds

Instructions

Boil quinoa and water over high heat. Reduce heat, cover, and cook 12 min until liquid is absorbed. Fluff with a fork and cool completely.
Toss cooked quinoa, broccoli, carrot, scallions, and half the sunflower seeds in a large bowl.
Pesto: Pulse cilantro, mint, hemp hearts, lemon juice, garlic, and salt in a food processor until a paste forms. Stream in olive oil until loosened, adding water if needed.
Fold pesto into the slaw. Divide among bowls and top with salmon, remaining sunflower seeds, a drizzle of olive oil, and salt to taste.