Vibrant salad with fresh vegetables, grains, beans, and nuts in zesty dressing
# Components:
→ Grains
01 - 1 cup cooked quinoa or brown rice, 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 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
# Method:
01 - Prepare quinoa or brown rice according to package directions. Transfer to a bowl and allow to cool completely to room temperature.
02 - Wash all vegetables thoroughly. Halve cherry tomatoes, shred purple cabbage, grate carrots, dice bell pepper, rinse spinach, and slice cucumber into bite-sized pieces.
03 - Transfer cooled grains to a large salad bowl or platter. Arrange prepared vegetables, drained beans, nuts, and seeds in colorful sections around the grains for visual appeal.
04 - Combine olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until the mixture emulsifies and becomes cohesive.
05 - Pour dressing over the assembled salad immediately before serving. Gently toss all components together with salad tongs or serve dressing on the side for individual preference.
06 - Sprinkle chopped fresh parsley or cilantro over the salad as final garnish. Serve immediately while vegetables remain crisp.
