Description
This colorful beet salad with carrot, quinoa, and spinach is a vibrant and nutritious dish perfect for a light lunch or side. It combines earthy beets and carrots with protein-rich quinoa and edamame, fresh spinach, and creamy avocado, all tossed in a tangy, slightly sweet dressing made from apple cider vinegar, lime juice, and honey or maple syrup. Toasted slivered almonds or pepitas add a delightful crunch, while fresh parsley brightens the flavors. This salad is wholesome, filling, gluten-free, and perfect for anyone seeking a healthy, plant-based meal.
Ingredients
Scale
Salad Ingredients
- ½ cup uncooked quinoa
- 1 cup frozen shelled edamame
- 1 medium raw beet
- 1 medium carrot
- 2 cups baby spinach or arugula
- 1 ripe avocado
- 2 tablespoons slivered almonds or pepitas (green pumpkin seeds)
- 2 tablespoons fresh parsley, finely chopped
Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- ½ to 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
- 2 tablespoons honey or maple syrup or agave nectar
Instructions
- Cook Quinoa: Rinse quinoa under cold water in a fine mesh colander to remove any bitterness. Transfer to a pot with 1 cup of water, bring to a boil, then cover and reduce heat to simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for an additional 5 minutes to fluff.
- Cook Edamame: In a separate pot, boil water and cook the frozen shelled edamame for about 5 minutes until heated through. Drain and set aside to cool slightly.
- Toast Nuts or Seeds: Heat a skillet over medium heat and toast the slivered almonds or pepitas for a few minutes, stirring frequently, until they become fragrant and slightly golden. Remove from heat and set aside.
- Prepare Vegetables: Peel the beet and carrot, then chop both into small, bite-sized pieces for easier eating and mixing.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar, lime juice, olive oil, Dijon mustard, salt, freshly ground black pepper, and your choice of honey, maple syrup, or agave nectar until the dressing is smooth and emulsified.
- Assemble Salad: In a large bowl, combine the cooked quinoa, edamame, chopped beet and carrot, baby spinach or arugula, and diced ripe avocado. Drizzle the dressing over the salad and toss gently to evenly coat all ingredients.
- Finish and Serve: Sprinkle the toasted almonds or pepitas and chopped fresh parsley over the salad for added texture and flavor. Serve immediately or chill briefly to meld flavors.
Notes
- You can substitute baby spinach with arugula for a peppery flavor.
- Use any preferred mild sweetener such as honey, maple syrup, or agave nectar in the dressing.
- To save time, quinoa can be cooked in advance and refrigerated.
- For added protein, grilled chicken or tofu can be mixed into the salad.
- Make sure to toast the nuts or seeds carefully to avoid burning, which can cause bitterness.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but avocado may brown over time.
