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YEW Green Garbanzo Bean, Cauliflower, and Quinoa Salad

Serves: 4

Prep: 15 Min

July 2014

Recipe create by: Ned Bell, Executive Chef at YEW Seafood + Bar

One of Canada’s foremost culinary talents and Executive Chef at the Four Seasons Hotel Vancouver, Ned Bell serves this Green Garbanzo Bean, Cauliflower, and Quinoa Salad as a healthy meal on-the-go.

Note: Salad can be assembled hot or cold.

Ingredients

  • 1 1/2 cup each of cooked red, black and golden quinoa
  • 1/2 cup green garbanzo beans
  • 3/4 cauliflower, small florets
  • 1/8 cup toasted cashews (or pecans, walnuts or almonds)
  • 1/2 cup dried cranberries
  • Dressing:
  • 1 cup camelina oil (or olive oil)
  • 1/3 cup lime juice
  • 1/8 cup maple syrup

Preparation

  • Blend all dressing ingredients together in blender.

  • Shake the quinoa, green garbanzo beans & cauliflower and 2 tablespoon of the dressing.

  • Garnish with cashews.

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