Vegetarian | 3 Yummy Tummies

This Broccoli Slaw Salad is perfect for summer holidays and BBQ’s and is super easy to make. A mixture of broccoli, raisins, almond and carrot slivers, radicchio and your favorite slaw dressing gets tossed together and chilled before serving.

This easy recipe was a huge hit with the whole family. You can make slaw dressing from scratch or purchase ready-made at the store. The ingredients can be changed up a bit to your desired taste. Fresh grapes could be switched out for raisins and red cabbage could be used in place of radicchio as desired.

This dish adds great pops of color to your meal and is so simple to throw together with your weeknight BBQ. I made this in the afternoon and served it with grilled chicken and fresh fruit for a fairly healthy meal that the whole family enjoyed. My husband was even caught red-handed eating out of the bowl after dinner. More importantly, the little ones actually consumed their veggies…miracle!

I purchased reduced-fat coleslaw dressing from the grocery store, but you can very easily make your own. You will likely have all the ingredients on hand as it is primarily made of mayo, lemon juice, sugar, salt and pepper. I don’t usually use mayo, so prefer to buy the dressing already made to avoid wasting the leftovers.

Father’s day is right around the corner and I plan on making this along with my favorite, Skinny Kale Caesar Salad and Strawberry Cheesecake Fluff. I’ll leave the mandatory warm dishes to the rest of the family. I may even make my dad’s favorite, Strawberry Rhubarb Cobbler. Its one of the easiest desserts I’ve ever made and uses frozen rhubarb.

Don’t forget to plan for a nice cocktail or 3 when hosting a summer BBQ. Whiskey Sour or Watermelon Margarita Slushes are the perfect way to keep cool! Visit my cocktail page for more great ideas!

MORE TO LOVE

: Easy Fruit Pizza

: Sun-dried tomato and Kale Pasta Salad

: Strawberry Cheesecake Fluff

: Slow Cooker Creamy Tortellini Soup

: Whiskey Sour Slushes

: Watermelon Margarita Slush Bucket

: Pineapple Orange Creamsicle Mimosas

5 from 1 vote

Broccoli Slaw Salad

Prep Time

10 mins

This Broccoli Slaw Salad is a perfect BBQ side dish and easy to make with slaw dressing, broccoli, raisins, carrot and almond slivers.

Course: Side Dish

Cuisine: American

Servings: 8

Author: Holly

Ingredients

5 c. broccoli florets
1/2 c. raisins
1/3 c. slivered almonds
1 carrot; shredded
1 c. radicchio or red cabbage; roughly chopped
1 c. coleslaw dressing
1/2 c. sweet yellow onion; finely chopped

Instructions

Add all ingredients to a large bowl and toss to evenly coat with dressing.
Refrigerate for 2-3 hours before serving.

These Quinoa Veggie Burgers with Avocado will even make a beef lover drool (and they did just that at my house)! My recipe includes spinach, red pepper, mushroom, onion and quinoa. They hold together beautifully while cooking by adding a couple of eggs and breadcrumbs. Throwing the veggies in a food processor makes this recipe a breeze.

I’m not a beef or pork eater and love experimenting with veggie burger recipes that my beef eating husband can even enjoy. Let me tell you, he doesn’t seem to miss the lack of beef around here one bit! It is all about great seasoning and plenty of avocado to make this recipe better than any I have ever had at a restaurant. It is well worth the extra bit of effort to make these from scratch and throw them in the freezer for a quick lunch option.

Look how nicely these held together after being cooked! You just don’t get all these beautiful colors in a chunk of beef.

I really can’t get my 4 year old daughter to eat anything with beef either (zero influence here). So, it thrilled me she nearly demolished this entire veggie burger! Oh man is it hard to get my kids to eat veggies…it is all about the camouflage technique here. Other techniques include the cheese smoother or shape shifter. We can talk about some of these later. Hmmm…I wonder if she would eat carrot ice cream.

I prefer to serve these yummy patties on a whole grain bun. Eating healthy never tasted soooo good!

Looking for more healthy meal options without beef?

: Sweet Potato Hash with Brussel Sprouts and Goat Cheese

: Slow Cooker Creamy Tortellini Soup

: Salmon Piccata

: Kale and Quinoa Egg White Scramble

: Butternut Squash Risotto with Apple Cider

: Sheet Pan Mediterranean Chicken and Vegetables

: Scallops in Brandy Mushroom Cream Sauce

: Coconut Lime Shrimp and Grits

5 from 1 vote

Quinoa Veggie Burgers with Avocado

Prep Time

20 mins

Cook Time

6 mins

Total Time

26 mins

Quinoa is added to veggies with eggs and breadcrumbs for the perfect vegetarian burger.

Course: Quinoa Veggie Burgers with Avocado

Servings: 4

Author: Holly - 3 Yummy Tummies

Ingredients

1 C. Quinoa; cooked
1/2 Red Bell Pepper
1 1/2 Carrots; peeled and shredded
8 oz. Mushrooms
1/2 Yellow Onion
2 C. Packed fresh spinach
2/3 C. Bread Crumbs
2 Eggs
1/4 Tsp. Cumin
1/2 Tsp. Southwest Seasoning
4 Tsp. Olive Oil
Salt and Pepper to Taste
2 Avocados; peeled and cored
2 Tbsp. Lime Juice

Instructions

Add spinach leaves to a food processor and pulse several times until finely shredded.
Remove and place in a separate bowl.
Add mushrooms to food processor and pulse until finely diced.
Remove and place in a separate bowl.
Peel onion and cut half of it into large chunks.
Remove stem and seeds and cut half of the bell pepper into large chunks.
Add onion and pepper to a food processor and pulse several times until finely diced.
Add 2 Tsp. of Olive Oil to a nonstick skillet on Medium/High heat.
Once heated, add onion, mushrooms and pepper.
Sauté for a couple of minutes.
Add spinach, salt and pepper; sauté until leaves are wilted
Remove vegetables from skillet and transfer to a sifter.
Using the back of a spoon, firmly press down on vegetables to drain out excess fluids (important).
Add vegetables to a large bowl.
Stir in shredded carrots.
Add quinoa, bread crumbs, eggs, cumin, southwest seasoning, salt and pepper; stir until combined.
I recommend refrigerating for around 30 minutes before forming patties.
Form mixture into 3-4 patties.
In a small bowl, smash Avocados with a fork to remove any chunks.
Add salt, pepper and lime juice; stir and set aside.
Heat 2 tsp. of Olive Oil in a nonstick skillet on Medium/High heat.
Once heated, add veggie patties and cook around 3 minutes per side until browned.
Serve veggie patties on your preferred bun (I use whole grain).
Top with plenty of Avocado.
Garnish with tomato slices and/or spinach leaves.