A colorful array of fresh vegetables, wholesome grains, and protein-rich beans tossed with 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
# Cooking steps:
01 - Prepare quinoa according to package instructions and allow to cool completely before assembly.
02 - Wash and prepare all vegetables: halve cherry tomatoes, shred purple cabbage, grate carrots, dice bell pepper, measure spinach, and slice cucumber.
03 - In a large salad bowl or on a platter, arrange cooled grains, prepared vegetables, drained beans, chopped nuts, and seeds in separate colorful sections for visual appeal.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified and well combined.
05 - Drizzle prepared dressing over salad immediately before serving and toss gently to combine, or serve dressing on the side for individual preference.
06 - Top salad with chopped fresh parsley or cilantro and serve immediately.
