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