Colorful Beet Salad with Carrot, Quinoa, and Spinach


Colorful beet Salad-cropped



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


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

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