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

Name: Quinoa, Cauliflower, Chickpea & Feta Sort-of-Slaw
Ingredients: Freshly ground black pepper to taste; ½ cup (125 mL) crumbled feta cheese; 1 apple, cored and chopped; 1 cup (250 mL) cooked chickpeas or white beans, or half a 19 oz (540 mL) can, rinsed and drained; 2 Tbsp (30 mL) rice, white wine, or white balsamic vinegar; Juice of 1 lemon; ¼ cup (60 mL) olive or canola oil; ¼ cup (60 mL) olive or canola oil; 1 cup (250 mL) cooked chickpeas or white beans, or half a 19 oz (540 mL) can, rinsed and drained; 2 to 4 cups (500 mL to 1 L) bagged coleslaw (about half a bag); ½ small head cauliflower, roughly chopped; ½ cup (125 mL) quinoa; 2 Tbsp (30 mL) rice, white wine, or white balsamic vinegar; 2 Tbsp (30 mL) rice, white wine, or white balsamic vinegar; 2 tsp (10 mL) sugar or honey; 2 tsp (10 mL) sugar or honey; 1 tsp (5 mL) grainy mustard

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This is a crazy-looking—and delicious—jumble of salad in shades of off-white. We must say, it’s mighty refreshing to just hack up a chunk of cauliflower, rather than fiddle with separating all those finicky little florets. Grate the zest of your lemon into the salad, too, if you like things lemony.

Ingredients

½ cup (125 mL) quinoa
½ small head cauliflower, roughly chopped

Vegetarian

Method

Rinse the 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. (Cook it just like you’d cook pasta.) Drain well, return it to the pot, put the lid back on, and let it steam—this will produce fluffy quinoa—until cooled.

Once cool, transfer the quinoa to a