Rainbow Beet Spinach and Quinoa Salad

by | Sep 8, 2019 | American, Salad

Print Recipe

Rainbow Beet Spinach and Quinoa Salad

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Lunch, Salad
Cuisine: American, Vegan, WFPB
Keyword: rainbow quinoa beet salad
Servings: 0
Calories: 2809kcal

Ingredients

For the salad:

  • 1 cup quinoa rinsed
  • 2 cups frozen edamame
  • 2/3 cup raw pumpkin seeds
  • 2 beets medium, peeled and coarsely grated
  • 2 cups shredded carrots
  • 4 cups baby spinach roughly chopped
  • 2 avocados cubed

For the dressing:

  • 6 tbsp apple cider vinegar
  • 1/4 cup lime juice
  • 1/4 cup olive oil OPTIONAL
  • 2 tbsp cilantro chopped
  • 1/4 cup maple syrup
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • ground black pepper to taste

Instructions

  • Cook the quinoa with 2 cups of water in a rice maker on the white rice cycle.
  • Cook frozen edamame in boiling water for 5 minutes. Drain and set aside.
  • In a small skillet, toast the pumpkin seeds over medium heat, tossing frequently, until starting to turn golden on the edges, for about 5 minutes. Transfer to a large serving bowl to cool.
  • In a large serving bowl, combine the salad ingredients.
  • In a small bowl, whisk together all of the dressing ingredients until well combined.
  • Finally, drizzle dressing over the salad and serve.

Nutrition

Calories: 2809kcal | Carbohydrates: 281g | Protein: 87g | Fat: 162g | Saturated Fat: 23g | Sodium: 1771mg | Potassium: 6730mg | Fiber: 72g | Sugar: 84g | Vitamin A: 47250IU | Vitamin C: 126mg | Calcium: 658mg | Iron: 28mg
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