Ingredients

For the dressing:

• 1 tbsp. Dijon mustard
• 1 tbsp. light mayonnaise
• 1 tsp. red or white vinegar
• 1 tbsp. olive oil
• ¼ cup plain yoghurt, low-fat

For the slaw:

• 1 small head broccoli, chopped into very small florets (about 3 cups)
• 1 cup quinoa
• 2 onions, chopped
• ¼ cup chopped toasted almonds
• Salt & ground black pepper to taste

1. Whisk all ingredients for dressing in a small bowl and set aside.
2. Wash Quinoa, add 1 cup of water and cook till water is absorbed and quinoa is light and fluffy. You will see  a tiny ring in the centre of each grain.
3. To prepare the slaw, in a large bowl, combine the broccoli, quinoa and onions.
4. Pour the dressing over the slaw and toss well to coat.
5. Add the chopped almonds and toss gently.
6. Season with salt, pepper and let stand for 15 mintues to let the flavours fuse together.  Refrigerate, if desired.