Colourful Beetroot Spinach Salad
This salad is packed full of colour, texture and goodness. It is surprisingly filling due to the quinoa, edamame beans and avocado. Enjoy!
Ingredients
- 1 pack of LeaderBrand Beetroot finely sliced
- 1 bag baby spinach roughly chopped
- ½ cup quinoa rinsed
- 1 cup frozen edamame beans removed from pods
- ? cup pumpkin seeds
- 1 medium carrot finely sliced
- 1 avocado cubed
Vinaigrette:
- 1 Tbsp DYC apple cider vinegar
- 2 Tbsp lime juice
- 3 Tbsp Olive oil
- 1 Tbsp Superb Herb Mint chopped
- 2 Tbsp honey
- 1 tsp Dijon mustard
- Freshly ground black pepper and sea salt to taste
Instructions
- 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.
- 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.
- 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.
- To prepare the vinaigrette, whisk together all of the ingredients until emulsified.
- 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.
Tried this recipe?Let us know how it was!
