Go Back
Print

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.