Vibrant bowl with fresh vegetables, quinoa, beans, and nuts in 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
→ Beans
08 - 1 cup canned chickpeas, drained and rinsed
09 - 1 cup canned black beans, drained and rinsed
→ Nuts & 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 fresh parsley or cilantro, chopped
# Directions:
01 - Cook quinoa according to package directions, then transfer to a plate and allow to cool completely before assembly.
02 - Wash all vegetables thoroughly. Halve cherry tomatoes, shred purple cabbage, grate carrots, dice yellow bell pepper, and slice cucumber into rounds. Set aside with spinach leaves.
03 - In a large salad bowl or on a platter, arrange cooled quinoa, prepared vegetables, drained chickpeas, black beans, cashews, pumpkin seeds, and sunflower seeds in colorful sections for visual appeal.
04 - In a small bowl, combine olive oil, fresh lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until dressing emulsifies and thickens slightly.
05 - Drizzle prepared dressing over salad immediately before serving. Toss gently with salad tongs to combine all ingredients evenly, or serve dressing on the side for individual preference.
06 - Top finished salad with freshly chopped parsley or cilantro for aromatic brightness and visual contrast.
