Beet Salad with Quinoa, Carrots & Spinach or Kale
Ingredients
- 1 cup cooked quinoa
- 1 cup frozen or fresh green peas
- 1/3 cup slivered almonds or pumpkin seeds
- 1 medium raw beet and carrot peeled finely grated
- 2 cups packed baby spinach, kale or arugula, roughly chopped
- 1 avocado, cubed
For The Vinaigrette: Whisk together all of the ingredients until combined
- 3 tbsp apple cider vinegar
- 2 tbsp lime juice
- 1 tbsp chopped fresh mint or cilantro
- 2 tbsp maple syrup
- 1/2 to 1 tsp dijon mustard or to taste
- 1/4 tsp salt
- Freshly ground black pepper to taste
Instructions
- 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.
- Chop them as finely as possible using a sharp chef’s knife OR use cuisinart.
To Make the Salad:
- In a large serving bowl, combine the almonds or pumpkin seeds, peas, beet and/or carrot, roughly chopped spinach/arugula, 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 and black pepper.