Ingredients
½ cup quinoauncooked , rinsed
1cuporganic edamamefrozen
⅓ cup almonds slivered or pepitas green pumpkin seeds
1mediumbeetraw, peeled
1 largecarrot
2cupsbaby spinach packed or arugula, roughly chopped
1avocadocubed
3Tbspapple cider vinegar
2Tbsplime juice
2Tbspolive oil
1Tbspfresh mint chopped or cilantro
2Tbsphoney or maple syrup or agave nectar
1tspDijon mustardto taste
¼ tspsalt
black pepperfreshly ground, to taste
Preparation
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.
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.
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.
Whisk together all of the ingredients until emulsified.
In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula, cubed avocado, and cooked quinoa.
Finally, drizzle dressing over the mixture and gently toss to combine. Season to taste with salt and black pepper. Serve.
