Beet Salad With Carrot Quinoa Spinach Recipes

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BEET SALAD WITH CARROT, QUINOA & SPINACH RECIPE



Beet Salad with Carrot, Quinoa & Spinach Recipe image

Reset with this colorful and healthy beet salad that is tender, crisp, and irresistible! The light apple cider and herb dressing bring it all together.

Provided by Kylie Perez

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 15

½ cup uncooked , rinsed quinoa
1 cup frozen organic edamame
⅓ cup slivered or pepitas green pumpkin seeds almonds
1 medium raw, peeled beet
1 large Carrot
2 cups packed or arugula, roughly chopped baby spinach
1 cubed avocado
3 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp olive oil
1 tbsp chopped or cilantro fresh mint
2 tbsp or maple syrup or agave nectar honey
1 tsp to taste dijon mustard
¼ tsp salt
freshly ground, to taste black pepper

Steps:

  • To cook the quinoa:
  • 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.
  • To cook the edamame:
  • 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.
  • To toast the almonds or pepitas:
  • 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.
  • To prepare the vinaigrette:
  • Whisk together all of the ingredients until emulsified.
  • To assemble the salad:
  • 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.

Nutrition Facts : Carbohydrate 159.33g, Fat 97.39g, Fiber 35.79g, Protein 59.05g, SaturatedFat 8.67g, ServingSize 4.00, Sodium 1,066.09mg, Sugar 0.00, UnsaturatedFat 57.75g

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  • To cook the quinoa: 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.
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  • To toast the almonds or pepitas: 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.
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