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Before diving into the delicious assembly of your Rainbow Crunch Salad Bowl, it's crucial to prepare all your ingredients properly. This ensures that each bite is bursting with flavor and texture. Start by gathering your ingredients: fresh greens, colorful vegetables, protein of choice, and quinoa. Here’s a step-by-step guide on how to wash, cut, and cook the quinoa for your salad.

Healthy Back To School Salad Bowl

Discover the vibrant and nutritious Rainbow Crunch Salad Bowl, a perfect solution for busy days when you crave a wholesome meal. Bursting with colors and textures, this salad features mixed leafy greens, fresh veggies, protein-packed quinoa, and a zesty dressing that ties it all together. Ideal for lunch, dinner, or meal prep, it not only appeals to the eyes but also nourishes your body with essential vitamins. Enjoy a deliciously satisfying meal that supports your health and wellness goals!
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Ingredients
  

2 cups mixed leafy greens (such as spinach, arugula, and kale)

1 cup cherry tomatoes, halved

1 cup cucumber, diced into bite-sized pieces

1 cup bell peppers (choose from red, yellow, or green), diced

1 cup shredded carrots

1 cup cooked quinoa, cooled

½ cup canned chickpeas, rinsed and drained

¼ cup red onion, thinly sliced

¼ cup feta cheese, crumbled (optional for a creamy touch)

¼ cup sunflower seeds or pumpkin seeds for crunch

3 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar for tanginess

1 tablespoon honey or maple syrup for sweetness

Salt and black pepper to taste

Fresh herbs for garnish, such as parsley or cilantro

Instructions
 

Prep the Ingredients: Begin by thoroughly washing and drying all vegetables. Cook the quinoa according to package instructions, then allow it to cool completely before adding it to the salad.

    Mix the Dressing: In a small bowl, combine olive oil, apple cider vinegar, honey (or maple syrup), salt, and black pepper. Whisk together until the mixture is well blended and emulsified.

      Build the Salad: In a large mixing bowl, combine the mixed leafy greens, halved cherry tomatoes, diced cucumber, diced bell peppers, shredded carrots, cooled quinoa, rinsed chickpeas, and sliced red onion. Gently toss all the ingredients together to ensure they are evenly distributed.

        Add Toppings: If using, sprinkle the crumbled feta cheese and sunflower or pumpkin seeds generously over the salad to enhance flavor and texture.

          Dress and Serve: Drizzle the prepared dressing over the salad, then use a pair of tongs to gently toss everything until all ingredients are well coated. Taste and adjust seasoning with more salt and pepper if needed.

            Garnish: For an added burst of flavor and color, finish the salad with a handful of chopped fresh herbs such as parsley or cilantro on top.

              Pack and Enjoy: If preparing for lunches or on-the-go meals, divide the salad into individual lunch containers or mason jars for easy transport. This salad can be made in advance and stored in the refrigerator for up to 2 days, making it a fantastic choice for meal prep.

                Prep Time, Total Time, Servings: 15 minutes | 15 minutes | Serves 4