Detox Quinoa and Beet Salad
INGREDIENTS
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds
1 medium raw beet, spiralized
1 medium carrot, spiralized
2 cups packed baby spinach, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 tablespoons honey
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
INSTRUCTIONS
1. Cook the quinoa in a rice cooker.
2. Cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
3. Toast the almonds: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes.
4. Prep the beet and carrot: spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife.
5. Whisk together all vinaigrette ingredients until emulsified.
6. Assemble the salad with all ingredients. Season to taste with salt and black pepper. Serve.
You’ll end up with a pink salad if you toss it really well!
