Bottomless Salad
Prep time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Salad:
- 1 head of lettuce
- 1 cup quinoa, rinsed
- 2 carrots
- 2 tomatoes
- ½ head green cabbage
- 1 head of cauliflower
- 2 green onions
- ¼ cup pumpkin seeds
- 1 (14 oz.) can garbanzo beans
- ¼ cup of arugula
- salt & pepper
Dressing:
- ¾ cup lite coconut milk*
- 1 cup cilantro
- 1 Tbsp. curry powder
- 3 Tbsp. maple syrup
- 1 clove of garlic
- 2 Tbsp. tamari
- 1 dash of red pepper flakes
- 1 Tbsp. olive oil
Instructions
- Bring 2 cups of water to a boil, place rinsed quinoa in pot and cover. Turn to low and cook for 20 minutes.
- While quinoa is cooking, place all dressing ingredients in a high speed blender and blend until smooth. Then set aside.
- Next, chop cauliflower and cabbage into large pieces. Steam the two together until soft but not over-cooked, set aside (it's ok if they get cold).
- Next wash and chop lettuce, arugula, carrots, tomatoes and onions - place those in a large bowl.
- Next rinse and drain garbanzo beans and place those in the bowl. Add steamed vegetables to salad as well as quinoa when finished.
- When ready to serve add dressing to salad and top with pumpkin seeds, salt and pepper.
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