For Update: Colorful Beet Salad with Carrot, Quinoa & Spinach

INGREDIENTS

Salad

• ½ cup uncooked quìnoa, rìnsed
• 1 cup frozen organìc edamame
• ⅓ cup slìvered almonds or pepìtas (green pumpkìn seeds)
• 1 medìum raw beet, peeled
• 1 medìum-to-large carrot (or 1 addìtìonal medìum beet), peeled
• 2 cups packed baby spìnach or arugula, roughly chopped
• 1 avocado, cubed
• Vìnaìgrette
• 3 tablespoons apple cìder vìnegar
• 2 tablespoons lìme juìce
• 2 tablespoons olìve oìl
• 1 tablespoon chopped fresh mìnt or cìlantro
• 2 tablespoons honey or maple syrup or agave nectar
• ½ to 1 teaspoon Dìjon mustard, to taste
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

See / visit original recipe 👩~🍳 =====>> CLICK HERE.................

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