Rainbow Salad Bowl (Print Version)

Vibrant bowl with fresh vegetables, wholesome grains, protein-rich beans, and crunchy toppings 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 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

# Directions:

01 - Cook quinoa or brown rice according to package instructions and allow to cool completely before use.
02 - Arrange all prepared vegetables, cooled grains, drained beans, nuts, and seeds in a large salad bowl or on a platter in separate colorful sections.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, maple syrup or honey, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
04 - Drizzle the prepared dressing over the salad immediately before serving, or set dressing aside for guests to add individually.
05 - Gently toss salad components together using salad tongs or serve with dressing on the side as preferred.
06 - Top the salad with chopped fresh parsley or cilantro and serve immediately.

# Expert Advice:

01 -
  • Every bite tastes different because you get a new combination of textures and flavors on your fork each time.
  • You can see exactly what youre eating, no mystery ingredients hiding under a heavy sauce.
  • It holds up beautifully in the fridge for next-day lunches without getting soggy or sad.
  • The crunch from all those nuts and seeds makes it feel indulgent even though its ridiculously healthy.
02 -
  • Always cool your grains completely or they will steam and wilt the spinach and make the whole salad warm and unappetizing.
  • Don't dress the salad until right before eating, or it loses its crunch and turns into a soggy mess within an hour.
  • If you're meal prepping, store the dressing separately in a small jar and shake it up fresh each day.
03 -
  • Toast your nuts and seeds in a dry skillet for two minutes before adding them to intensify their flavor and make them even crunchier.
  • Use a microplane to grate the garlic directly into the dressing for a smoother, less harsh garlic flavor.
  • If your dressing breaks or separates, add a tiny splash of cold water and whisk again until it comes back together.
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