A vibrant medley of fresh vegetables, grains, beans, and seeds with zesty dressing.
# What You 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
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - Salt and pepper to taste
→ Garnish
19 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Prepare quinoa according to package instructions. Transfer to a bowl and allow to cool completely before assembly.
02 - Halve cherry tomatoes, shred purple cabbage, grate carrots, dice yellow bell pepper, measure spinach leaves, and slice cucumber. Set aside in separate bowls.
03 - In a large salad bowl or on a platter, arrange cooled quinoa, vegetables, drained chickpeas and black beans, nuts, and seeds in colorful sections for visual appeal.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, and minced garlic until emulsified. Season with salt and pepper to taste.
05 - Drizzle vinaigrette over the salad immediately before serving. Toss gently to combine all components or serve dressing on the side for individual preference.
06 - Top with chopped fresh parsley and serve immediately.
