
Colorful Beet Salad with Carrot, Quinoa & Spinach
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