Rainbow Salad Bowl (Print Version)

Vibrant bowl featuring fresh vegetables, quinoa, chickpeas, and nuts with light citrus 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

→ 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 black pepper to taste

→ Garnish

19 - 2 tablespoons fresh parsley or cilantro, chopped

# How to Make:

01 - Prepare quinoa according to package instructions. Transfer to a bowl and allow to cool completely before use.
02 - Wash and cut all vegetables into bite-sized pieces. Halve cherry tomatoes, shred purple cabbage, grate carrots, dice bell pepper, keep spinach leaves whole, and slice cucumber.
03 - In a large salad bowl or on a platter, arrange cooled quinoa, prepared vegetables, drained beans, nuts, and seeds in separate colorful sections for visual appeal.
04 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
05 - Drizzle dressing over the salad just before serving. Toss gently to combine or serve dressing on the side for individual preference.
06 - Top with fresh chopped parsley or cilantro and serve immediately.

# Expert Advice:

01 -
  • Every bite tastes different depending on what you hit first, so eating it feels like an adventure rather than a chore.
  • It's genuinely filling without that heavy feeling afterward, which means you can actually focus on your day.
  • You can prep it on Sunday and eat it for three days straight without getting bored because the flavors keep developing.
02 -
  • If you dress the salad too far in advance, the vegetables begin sweating and losing their crunch, so wait until right before eating unless you prefer everything soft and melded together.
  • Keeping the spinach separate and adding it individually to bowls preserves its tender texture and bright color, which matters more than you'd think for how the final dish feels in your mouth.
03 -
  • Make your dressing in a mason jar and shake it vigorously right before using because emulsifications separate over time, and that fifteen-second shake brings it back to life.
  • Toast your own nuts and seeds if you have time because their flavor intensifies dramatically and suddenly they taste like something special instead of something you threw in.
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