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The Squamish Salad Bowl


  • 1 cup dried quinoa prepare according to package directions
  • 1 small bunch carrots peeled and grated
  • 1 small bunch beets peeled and grated
  • 3-4 cups wild arugula
  • 4 chicken breasts or deboned thighs cubed
  • 1/2 cup roasted pepitas


  • 1/3 cup water
  • 1/3 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1 cup nutritional yeast flavoring/flakes
  • 2 tbsp tahini
  • 1 cup olive oil


  1. Cook the quinoa according to package directions. Set aside. (I like to use tri-color quinoa because it looks pretty).

  2. Peel and grate the beets and carrots.

  3. Cube the chicken and saute in olive oil until cooked through. Season with salt and pepper to taste.

  4. If doing individal bowls use approx. 1/2-3/4 cup of each ingredient. Layer in the following order: quinoa, wild arugula, beets, carrots, chicken. 

  5. Sprinkle roasted pepitas on top.


  1. Place all dressing ingredients into a blender and blend until smooth. (About 90 seconds).

  2. Drizzle dressing overtop of bowls.