Description
Indulge in the vibrant flavors of the Colorful Beet Salad with Carrot, Quinoa & Spinach, a nutritious dish that’s as visually appealing as it is delicious. This salad combines earthy beets, crunchy carrots, and protein-packed edamame with fluffy quinoa, all tossed together with a zesty vinaigrette. Perfect for lunch or dinner, it can also shine at any gathering, impressing guests with its bright colors and rich textures. Whether served as a main dish or a refreshing side, this salad is customizable to your taste and dietary needs. Enjoy it fresh or store it for later—just keep the greens separate until serving.
Ingredients
- ½ cup uncooked quinoa
- 1 cup frozen shelled edamame
- 1 medium raw beet
- 1 medium carrot
- 2 cups packed baby spinach
- 1 ripe avocado
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and cook in a pot with water until fluffy.
- Boil edamame until warmed through, then drain.
- Toast almonds or pepitas in a skillet.
- Prepare beet and carrot by grating or chopping finely.
- Whisk together vinaigrette ingredients.
- Combine all ingredients in a large bowl, drizzle dressing, and toss gently.
- Serve immediately or store greens separately for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 meal-sized salad (approximately 250g)
- Calories: 390
- Sugar: 9g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Substitute spinach for kale or mixed greens for variety. Add extra toppings like chickpeas or nuts for added protein. Chill the salad before serving to meld flavors together.