A vibrant mix of fresh vegetables, grains, beans, and seeds with tangy dressing
# What You'll Need:
→ 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 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 Cook:
01 - Prepare quinoa according to package directions, then transfer to a shallow dish and cool completely to room temperature.
02 - Thoroughly wash all vegetables. Halve cherry tomatoes, shred purple cabbage, grate carrots, dice bell pepper, leave spinach whole, and slice cucumber into rounds.
03 - Arrange cooled quinoa, prepared vegetables, drained chickpeas, black beans, chopped nuts, and seeds in a large salad bowl or across a serving platter, grouping each component separately to showcase the vibrant colors.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until the mixture reaches a smooth, cohesive consistency.
05 - Drizzle prepared dressing over the salad just before service. Gently toss to combine or allow guests to dress their portions individually. Top with fresh herb garnish.
