Sunshine Slaw with Quinoa

This slaw is refreshing and unique, and I can’t keep going back for more. It’s the perfect recipe for making with your leftover vegetables, since you can use any combination you’d like.

It’s colorful, nutrient-rich and full of fresh flavor. The creamy yogurt-based honey-mustard dressing straddles the line between creamy and vinegar-based slaws, and quinoa mediates the crunch.

Ingredients:

• 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 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
• Salt, to taste