- ½ cup uncooked quinoa, rinsed
- 1 cup frozen organic edamame
- ⅓ cup slivered almonds, pumpkin, or sunflower seeds
- 1 medium raw beet, peeled
- 1 medium-to-large carrot (or 1 additional medium beet), peeled
- 2 cups packed baby spinach, arugula, or other greens roughly chopped/torn
- 1 avocado, cubed
- 3 tablespoons apple cider vinegar
- 2 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh mint, cilantro, parsley, or other fresh herb
- 2 tablespoons honey or maple syrup
- ½ to 1 teaspoon Dijon mustard, to taste
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- Cook the quinoa, using either a rice cooker or on the stovetop. (To cook the quinoa on the stovetop: 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)
- 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.
- Toast the almonds/seeds: In a small skillet over medium heat, toast the nuts/seeds, 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.
- Prepare the beets and/or carrots: Chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler, you can use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
- Prepare the dressing: Whisk together all of the ingredients until emulsified.
- Assemble the salad: In your large serving bowl, combine the toasted almonds/seeds, cooked edamame, prepared beet(s) and/or carrot, roughly chopped greens, cubed avocado and cooked quinoa.
- Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve immediately.