YEW ‘Shaken’ Green Garbanzo Bean, Cauliflower, and Quinoa Salad

Serves 4

15 Minute Prep Time

By Vega on July 21, 2014 , categorized in Dinner, Lunch

Quinoa Salad

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.


  • 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


  1. Blend all dressing ingredients together in blender.

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

  3. Garnish with cashews.


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