Quinoa, Cauliflower, Apple & Feta Sort-of-Slaw

By Julie Van Rosendaal on November 09, 2010
This is a crazy looking – and delicious – jumble of salad combining quinoa (pronounced keen-wa), an edible seed that behaves like a grain in the kitchen. It contains a full set of amino acids, making it a complete protein on its own. Here it’s tossed with chopped cauliflower, apple and bagged coleslaw, with crumbled feta cheese and a lemony dressing the kids can shake up in a jar. The legumes make it more substantial – perfect for any vegetarians at the table.


1/2 cup (125 mL) quinoa   
1/2 small head cauliflower, roughly chopped
2-4 cups (500 mL–1 L) prepared coleslaw   
1 apple, cored and chopped or grated
1 14 oz. (398 mL ) can chick peas, rinsed and drained (optional)    
1/2 cup (125 mL) crumbled feta   


1/4 cup (60 mL) olive or canola oil   
juice of a lemon
2 tbsp (30 mL) rice
white wine or white balsamic vinegar    
1 tsp (5 mL) honey   
1 tsp (5 mL) grainy mustard   


1. Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water over  medium heat until tender but still firm to the bite,  stirring occasionally, (about 15 minutes).

2. Drain well, return it to the pot, put the lid back on and let it steam. This will produce fluffy quinoa. Let cool.

3. Transfer to a bowl and add the cauliflower, coleslaw, apple, beans and feta.

4. In a small bowl or jar, whisk or shake together the dressing ingredients. Drizzle with dressing and toss to coat.

Serves 8.


186 calories, 9.4 g fat, (2.5 g saturated fat, 5.6 g monounsaturated fat, 1.3 g polyunsaturated fat), 20 g carbohydrate, 8 mg cholesterol, 5 g protein, 3.6 g fibre.

By Julie Van Rosendaal| November 09, 2010

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