Bottomless Salad

Bottomless Salad
Prep time
Total time
Serves: 2-4
  • 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
  • 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
  1. Bring 2 cups of water to a boil, place rinsed quinoa in pot and cover. Turn to low and cook for 20 minutes.
  2. While quinoa is cooking, place all dressing ingredients in a high speed blender and blend until smooth. Then set aside.
  3. 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).
  4. Next wash and chop lettuce, arugula, carrots, tomatoes and onions - place those in a large bowl.
  5. Next rinse and drain garbanzo beans and place those in the bowl. Add steamed vegetables to salad as well as quinoa when finished.
  6. When ready to serve add dressing to salad and top with pumpkin seeds, salt and pepper.


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