Rainbow Salad Bowl (Print)

Vibrant bowl with fresh vegetables, grains, beans, nuts and zesty dressing

# Components:

→ 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 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
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

# Method:

01 - Cook quinoa according to package instructions and allow to cool completely before assembling the bowl.
02 - Arrange all prepared vegetables, cooled grains, drained beans, nuts, and seeds in a large salad bowl or platter in distinct colorful sections for visual appeal.
03 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until fully combined and emulsified.
04 - Drizzle the dressing over the salad immediately before serving or keep separate to allow guests to customize their portion.
05 - Gently toss all ingredients together to distribute the dressing evenly throughout the salad.
06 - Garnish with freshly chopped parsley or cilantro and serve immediately.

# Expert Advice:

01 -
  • Every bite delivers a different flavor and texture, so you never get bored halfway through.
  • It uses pantry staples and whatever vegetables are hanging out in your crisper drawer.
  • Meal prep becomes effortless because the components store beautifully for days.
  • You can serve it as a stunning centerpiece or pack it quietly into lunch containers all week.
02 -
  • Cool your grains completely before adding them, or the heat will wilt the spinach and make the salad limp.
  • Do not dress the salad until right before serving, because the acid in the lemon juice will soften the vegetables and dull their colors.
  • Rinse canned beans thoroughly to remove excess sodium and that metallic taste that clings to them.
  • Chop your nuts instead of leaving them whole so every bite gets a little crunch instead of random big pieces.
03 -
  • Toast your nuts and seeds in a dry skillet for two minutes to deepen their flavor and make them even crunchier.
  • If your dressing tastes too sharp, add another teaspoon of maple syrup to balance the acidity.
  • Use a Y-peeler to shave ribbons of carrot instead of grating them for a more elegant presentation.
  • Massage your baby spinach with a pinch of salt for thirty seconds to soften it slightly and reduce any bitterness.
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