View original recipe at cookieandkate.com

Colorful Beet Salad with Carrot, Quinoa & Spinach

Name: Colorful Beet Salad with Carrot, Quinoa & Spinach
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: ½ cup uncooked quinoa; 1 cup frozen shelled edamame; ⅓ cup slivered almonds or pepitas; 1 medium raw beet; 1 medium-to-large carrot, peeled, or 1 additional medium beet; 2 cup packed baby spinach or arugula; 1 ripe avocado; 3 tbsp apple cider vinegar; 2 tbsp lime juice; 2 tbsp olive oil; 1 tbsp chopped fresh mint or cilantro; 2 tbsp honey or maple syrup or agave nectar; ½ to 1 teaspoon Dijon mustard; ¼ teaspoon fine salt; Freshly ground black pepper

Serves 2 · 45 min total

Salad

Colorful Beet Salad with Carrot, Quinoa & Spinach includes ½ cup uncooked quinoa, frozen shelled edamame, slivered almonds or pepitas. Total time: 45 minutes. Serves 2.

Ingredients

½ cup uncooked quinoa, rinsed

1 cup frozen shelled edamame

⅓ cup slivered almonds or pepitas, green pumpkin seeds

1 medium raw beet, peeled

1 medium-to-large carrot, peeled, or 1 additional medium beet

2 cups packed baby spinach or arugula, roughly chopped

1 ripe avocado, cubed

3 tbsp apple cider vinegar

2 tbsp lime juice

2 tbsp olive oil

1 tbsp chopped fresh mint or cilantro

2 tbsp honey or maple syrup or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon fine salt

Freshly ground black pepper, to taste

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Ingredients

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