Colorful Beet Salad with Carrot, Quinoa & Spinach

45 min Prep: 30 min Cook: 15 min
Serves: 2 Save

Ingredients (15)

  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup frozen organic edamame
  • 1/3 cup slivered almonds or pepitas (green pumpkin seeds)
  • 1 medium raw beet, peeled
  • 1 medium-to-large carrot (or 1 additional medium beet), peeled
  • 2 cups packed baby spinach or arugula, roughly chopped
  • 1 avocado, cubed
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh mint or cilantro
  • 2 tablespoons honey or maple syrup or agave nectar
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

Directions

Learn how to make this recipe at Cookie and Kate