Description
This Colorful Beet Salad with Carrot, Quinoa & Spinach is a delightful fusion of vibrant colors and nutritious ingredients that will brighten up any meal. Perfect for lunch, dinner, or as an eye-catching side dish, this salad combines the earthy sweetness of beets with crisp carrots, protein-packed quinoa, and fresh spinach. Enhanced by a zesty vinaigrette and topped with creamy avocado, it’s not only a feast for the eyes but also a wholesome choice to energize your day.
Ingredients
Scale
- ½ cup uncooked quinoa
- 1 cup frozen edamame
- 1 medium raw beet
- 1 medium carrot
- 2 cups baby spinach
- 1 ripe avocado
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
Instructions
- Rinse quinoa under cold water, then cook in a pot with 1 cup of water; bring to a boil, simmer for 15 minutes, then fluff and cool.
- Boil edamame in water for about 5 minutes until warmed through; drain.
- Toast almonds or pepitas in a skillet over medium heat until fragrant (about 5 minutes).
- Prepare beets and carrot by chopping or grating finely.
- Whisk together vinaigrette ingredients: vinegar, lime juice, olive oil, mint/cilantro, honey/maple syrup/agave, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, combine cooked quinoa, edamame, toasted nuts/seeds, beets and carrots, spinach/arugula, and avocado cubes.
- Drizzle dressing over the salad; toss gently to combine before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 360
- Sugar: 6g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg