Colorful nourishing bowl with fresh vegetables, grains, beans, and zesty dressing
# What You Need:
→ Grains
01 - 1 cup cooked quinoa or brown rice, 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 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 or honey
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 It:
01 - Prepare quinoa or brown rice according to package instructions. Transfer to a bowl and allow to cool completely before assembling the salad.
02 - Wash and cut all vegetables: halve cherry tomatoes, shred purple cabbage, grate carrots, dice yellow bell pepper, keep spinach leaves whole, and slice cucumber into rounds.
03 - In a large salad bowl or on a serving platter, arrange cooled grains, all prepared vegetables, drained beans, nuts, and seeds in distinct colorful sections for visual appeal.
04 - In a small bowl, whisk together olive oil, fresh lemon juice, maple syrup or honey, Dijon mustard, minced garlic, salt, and pepper until the mixture emulsifies into a cohesive dressing.
05 - Drizzle the prepared dressing over the salad components just before serving, or present the dressing on the side to allow guests to add their preferred amount.
06 - Gently toss all components to combine with the dressing, or leave unseparated for individual customization. Garnish with chopped fresh parsley or cilantro and serve immediately.
