Colorful Beet Salad with Carrot Quinoa and Spinach

Ingredients:

• Salad:
• ½ cup uncooked quinoa, rinsed
• 1 cup frozen organic edamame
• ⅓ 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
• Vinaigrette:
• 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
• ½ to 1 teaspoon Dijon mustard, to taste
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Instructions:

• To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
• To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
• To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
• To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
• To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
• To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
• Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

https://cookieandkate.com/2015/raw-beet-salad-with-carrot-quinoa-spinach/