Rainbow Beet Spinach and Quinoa Salad
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Lunch, Salad
Cuisine: American, Vegan, WFPB
Keyword: rainbow quinoa beet salad
Servings: 0
Calories: 2809kcal
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
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.
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