Beet Salad with Carrot, Quinoa & Spinach Recipe

To cook the quinoa:

1. First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water.

2. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.

3. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water, and fluff the quinoa with a fork. Set it aside to cool.

To cook the edamame:

1. 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.

To toast the almonds or pepitas:

1. 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. Transfer to a large serving bowl to cool.

To prepare the vinaigrette:

1. Whisk together all of the ingredients until emulsified.

To assemble the salad:

1. In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula, cubed avocado, and cooked quinoa.

2. Finally, drizzle dressing over the mixture and gently toss to combine. Season to taste with salt and black pepper. Serve.