A colorful bowl blended with fresh veggies, grains, protein-rich beans, nuts, and a zesty dressing.
# Ingredient List:
→ Grains
01 - 1 cup cooked quinoa, cooled
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup shredded purple cabbage
04 - 1 cup grated carrots
05 - 1 yellow bell pepper, diced
06 - 1 cup baby spinach leaves
07 - 1 small cucumber, sliced
→ Legumes
08 - 1 cup canned chickpeas, drained and rinsed
09 - 1 cup canned black beans, drained and rinsed
→ Nuts and Seeds
10 - 1/3 cup roasted cashews or almonds, chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds
→ Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - Salt and pepper to taste
→ Garnish
19 - 2 tablespoons chopped fresh parsley or cilantro
# How to Make:
01 - Prepare quinoa according to package instructions and allow to cool completely before use.
02 - Place all prepared vegetables, cooled grains, drained beans, nuts, and seeds in a large salad bowl or on a platter, organizing them in colorful sections for visual appeal.
03 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until the mixture becomes emulsified.
04 - Drizzle the prepared dressing over the salad immediately before serving.
05 - Gently toss all components together using salad tongs, or serve with dressing on the side to allow guests to customize their portions.
06 - Top the salad with chopped fresh parsley or cilantro just before serving.
