This salad is packed full of colour, texture and goodness. It is surprisingly filling due to the quinoa, edamame beans and avocado. Enjoy!


1 pack of LeaderBrand Beetroot, finely sliced

1 bag LeaderBrand Baby Spinach, roughly chopped

1/2 cup quinoa, rinsed

1 cup frozen edamame beans, removed from pods

1/3 cup pumpkin seeds

1 medium carrot, finely sliced

1 avocado, cubed


1 Tbsp apple cider vinegar

2 Tbsp lime juice

3 Tbsp olive oil

1 Tbsp chopped mint

2 Tbsp honey

1 tsp Dijon mustard

Freshly ground black pepper and sea salt, to taste


  1. In a medium-sized pot, combine rinsed quinoa and one cup of water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.
  2. Remove the quinoa from heat and let it rest, still covered, for five minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set aside to cool.
  3. Bring a pot of water to the boil, then add the frozen edamame beans and cook until the beans are just warmed through. Drain and set aside.
  4. To prepare the vinaigrette, whisk together all of the ingredients until emulsified.
  5. Assemble the salad by combining the ingredients in a large serving bowl and gently tossing together. Drizzle over the salad dressing and season to taste.
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