Crunchy Brussels Sprout Slaw with Figs, Pomegranate, and Quinoa Recipe - Forks Over Knives

Ingredients

• 1 cup dry tricolor quinoa (or red quinoa), rinsed and drained
• 1 teaspoon sea salt
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard
• ⅓ cup balsamic vinegar
• ¼ cup 100% pomegranate juice
• ½ teaspoon orange zest
• ¼ teaspoon cracked black pepper
• 6 cups very thinly sliced trimmed Brussels sprouts (or cabbage or chopped fresh broccoli)
• 2 cups coarsely shredded or finely chopped carrots
• ¾ cup dried figs, stemmed and halved, or golden raisins
• ½ cup finely chopped red onion
• ½ cup pomegranate arils
• ⅓ cup unsalted roasted sunflower seeds