A colorful array of fresh vegetables, grains, beans, and seeds with zesty 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
→ Beans
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 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
# Cooking Steps:
01 - Prepare quinoa according to package instructions and allow to cool completely before assembly.
02 - Wash and prepare all vegetables: halve tomatoes, shred cabbage, grate carrots, dice bell pepper, and slice cucumber.
03 - Arrange cooled grains, prepared vegetables, drained beans, nuts, and seeds in sections within a large salad bowl or on a serving platter.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - Drizzle dressing over the salad immediately before serving, or offer separately for individual portions.
06 - Gently toss salad components to combine, or allow guests to mix as preferred. Garnish with fresh parsley or cilantro.
