V - DF - GF - EF - RSF
Ingredients: 1/2 cup uncooked quinoa, rinsed 1 cup water or vegetable stock 1 cup frozen edamame 1/2 cup silvered almonds and pepitas 1 medium raw beetroot, grated 1 large carrot, grated 2 cups packed spinach, roughly chopped 1 avocado, cubed
Vinaigrette: 3 Tbsp apple cider vinegar 2 Tbsp lime juice 2 Tbsp olive oil 1 Tbsp fresh coriander, chopped 2 Tbsp brown rice syrup 1/2 tsp dijon mustard 1/4 tsp salt freshly ground black pepper
In a small saucepan combine the water or stock with the quinoa and bring to a boil, cover and simmer for 15 minutes, stirring occasionally to prevent burning. Remove the saucepan from the heat and allow to sit covered for another 5 minutes, or until the rest of the salad is done.
In another small saucepan bring some water to a boil, then add the edamame and cook for 5 minutes, it should just be warmed through. Drain and allow to cool. In a small skillet over a medium heat, toast the almonds and pepitas, stirring frequently until slightly golden.
Next add the prepared vegetables, avocado, nuts/pepitas, quinoa, and edamame to a large bowl and stir to combine. To prepare the vinaigrette add all the ingredients to a small bowl and whisk well. Pour the vinaigrette over the salad and mix again until evenly coated.
Serve with fresh coriander and store in an airtight container for 3-4 days.