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In the realm of healthy eating, the Rainbow Power Salad Bowl stands out as a vibrant and nutritious option that is not only visually appealing but also packed with essential nutrients. This salad is a celebration of colors, incorporating a variety of fresh vegetables and wholesome ingredients that make it a perfect choice for a quick lunch or a delightful side dish at dinner. The Rainbow Power Salad Bowl is more than just a meal; it is an invitation to embrace a healthier lifestyle by incorporating colorful produce into your everyday diet.

Healthy School Lunch Salad Bowl

Discover the Rainbow Power Salad Bowl, a vibrant and healthy dish that's a feast for both the eyes and the palate! This colorful salad features wholesome ingredients like quinoa, fresh veggies, and optional feta, providing a nutritious boost to your meals. Packed with essential vitamins and minerals, it not only delivers flavor but also supports a healthy lifestyle. Perfect for lunch or as a side, this salad invites you to embrace colorful eating while enjoying every delicious bite.
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 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, finely chopped

¼ cup feta cheese, crumbled (optional)

¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

Salt and black pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the saucepan and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and allow it to cool slightly.

    Prepare the Vegetables: While the quinoa is cooking, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper into bite-sized pieces, shred the carrots using a grater or food processor, and finely chop the fresh parsley and avocado.

      Combine Ingredients: In a large mixing bowl, carefully combine the cooked and cooled quinoa with the cherry tomatoes, diced cucumber, bell pepper, shredded carrots, chickpeas, diced avocado, and chopped parsley. If you are including feta cheese, sprinkle it over the top and gently incorporate it into the mixture.

        Make the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, and a pinch of salt and black pepper until the dressing is emulsified and well blended.

          Dress the Salad: Drizzle the dressing over the salad mixture. Gently toss everything together to ensure that all ingredients are evenly coated with the dressing.

            Serve or Store: Enjoy this vibrant salad bowl immediately for the freshest flavors, or transfer it to an airtight container and store it in the refrigerator for up to 3 days. It's a fantastic option for a nutritious school lunch or a light dinner!

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

                - Presentation Tips: For an appealing presentation, serve the salad in individual bowls, layering the ingredients for a colorful display. Garnish with additional parsley and a wedge of lemon for a pop of color.