✤1/2 cup (90g) uncooked quinoa, rinsed
✤1 cup (148g) cooked edamame
✤1/3 cup (28g) slivered almonds
✤1 medium raw beet, peeled & spiralized (~300g)
✤1 medium carrot, peeled & grated (~75g)
✤2 cups (~80g) packed baby spinach
✤1 avocado, cubed (~150g)
For the dressing:
✤3 tbsp apple cider vinegar
✤2 tbsp lime juice
✤2 tbsp olive oil
✤1 tbsp fresh mint, chopped
✤ salt & pepper, to taste
✤2 tbsp (42g) honey
✤1 tsp (5g) Dijon mustard
❖Cook the quinoa according to package instructions.
❖In a small skillet over medium heat, toast the almonds until fragrant, stirring frequently, about 5 min. Transfer to a bowl to cool.
❖In a medium bowl, whisk together all dressing ingredients until emulsified.
❖In a large serving bowl, combine all salad ingredients together. Drizzle dressing over and gently toss to combine. Season to taste with the salt & pepper.
