½ cup quinoa (, rinsed and drained (I used a combination of white and black quinoa))
1 cup Edamame (Frozen , thawed)
¼ cup almonds (Pepitas or Slivered)
1 beet (medium size , peeled and grated)
1 carrot (medium size , peeled and grated)
1 avocado (, peeled, deseeded and diced)
2 cups spinach Arugula (Baby or , roughly chopped)
to taste Salt Pepper (&)
3 tbsps apple cider vinegar
2 tbsps lime juice
2 tbsps olive oil
1 tbsp Cilantro Mint (or , finely chopped)
2 tbsps Maple syrup Honey (or)
½ tsp dijon mustard
Cook the quinoa: In a small saucepan, combine quinoa and of water. Bring to a boil, lower the heat, cover and cook for minutes or until all the water has evaporated and quinoa is tender. Fluff the quinoa and set aside to cool.
Toast almonds or pepitas until slightly golden around the edges.
To make the Dressing: Combine all the ingredients for dressing in a small bowl and whisk well.
In a large mixing bowl, combine grated beets, carrot, toasted almonds/ pepitas, cooked edamame, chopped spinach/ arugula, avocado and cooked quinoa.
Stir in the dressing and gently toss to combine everything. Season with salt and pepper. Serve right away!!
View the recipe instructions at Cook's Hideout
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