Crunchy Quinoa Slaw with Almond & Ginger Dressing

Summertime is grilling season, and I love grilling. I'm always on the look out for new sides to serve with grilled meats.

Colorful, healthy and crunchy, and definitely a new go-to side for the summer BBQ's. And a perfect addition for our 4th of July.

Serves 4

Ingredients:

Quinoa:

180 g (1 cup) uncooked quinoa
4 dl (1½ cups) water
salt (to taste)

Salad:

½ small green cabbage, thinly sliced
½ small red cabbage, thinly sliced
10-15 small scallions, finely chopped
1 handful chopped fresh cilantro
1 jalapeño, minced (optional)
70 g (½ cup) almonds, chopped
salt to taste

Dressing:

100 g (⅓ cup) almond butter (I use the fresh grinded almond butter from Whole Foods)
50 ml (¼ cup) extra virgin olive oil
3 garlic cloves
about 2-inch (6 cm) fresh ginger, peeled
2 limes, the juice from
2 tablespoons water, to get the right texture
1 tablespoon agave syrup
salt to taste

Directions:

Quinoa:

Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Dressing:

Add all the ingredients to a food processor and blend it until smooth. Add water if needed to get the right creamy consistency.

Mix all the ingredients and dressing to a large bowl and dress the slaw. Season with salt to taste. Serve this slaw with you favorite grilled protein or vegetables.

Enjoy!