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The Rainbow Power Salad Bowl is more than just a meal; it's a vibrant celebration of colors and flavors that transforms the mundane act of eating into an exciting culinary experience. This salad showcases an assortment of fresh vegetables, protein-rich quinoa, and hearty chickpeas, creating a dish that is as visually appealing as it is nutritious. Each bite bursts with freshness and texture, making it an excellent choice for anyone looking to boost their daily intake of fruits and vegetables while enjoying a delicious meal.

Healthy School Lunch Salad Bowl

Discover the Rainbow Power Salad Bowl, a deliciously vibrant dish that brings together fresh vegetables, protein-packed quinoa, and hearty chickpeas for an exciting culinary experience. This versatile salad is perfect for any occasion, loaded with nutrients that support overall health. Customize it with your favorite seasonal ingredients for a nutritious boost to your meals. Enjoy the burst of flavors and the beauty of bright colors in every bite, while nourishing your body and delighting your taste buds.
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 bell pepper (any color), diced

1 cup shredded carrots

1 ripe avocado, diced

1 cup canned chickpeas, drained and rinsed

½ cup fresh parsley, chopped

¼ cup feta cheese, crumbled (optional)

¼ cup olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let cool.

    Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, shred the carrots, and chop the parsley and avocado.

      Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, shredded carrots, chickpeas, avocado, and parsley. If using, add the crumbled feta cheese.

        Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

          Dress the Salad: Pour the dressing over the salad mixture and toss gently until everything is well coated.

            Serve or Store: This salad bowl can be served immediately or stored in an airtight container in the refrigerator for up to 3 days. It's perfect for a healthy school lunch!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4