Start by cooking your quinoa. Place the quinoa and ¾ cup water in a small pot and bring to a boil. Lower to a simmer, cover with a lid, and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork. Transfer to a bowl and let cool to room temperature.

Time to chop the broccoli. You can do this in oh so many ways. If you have a food processor with a grater attachment, definitely use that. If you have a food processor, but no grater attachment, you can use the standard blade and pulse it a few times. No food processor? Use your sharpest knife to finely chop the broccoli. (And if you’re super lazy, you can use 6 cups pre-packaged broccoli slaw. In that case, you wont need to add extra carrots.)

Place the broccoli in a large mixing bowl and add the carrots, chives, walnuts, raisins and hemp seeds (if using).

In a separate bowl, whisk together all the ingredients for the dressing.

Add the dressing to the slaw and toss to coat. Taste and season with a little more salt and pepper if necessary. Refrigerate for at least 15 minutes to let all those glorious the flavors mingle.

Transfer to a large bowl or platter and serve.