Refresh with this healthy and oh-so-colorful beetroot salad featuring superfoods quinoa and spinach, and boosting its nutritional value are small powerhouses - nuts & seeds. This salad is as flavorful and nutritious as its bold colors would suggest.
Ingredients
FOR THE SALAD
½ cup uncooked quinoa, rinsed
⅓ cup slivered almonds or green pumpkin seeds
1 medium beet, raw
1 medium-to-large carrot, peeled
2 cups spinach, roughly chopped
FOR THE DRESSING
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or coriander leaves
2 tablespoons honey
½ to 1 teaspoon Dijon or regular mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
Directions:
- To cook the quinoa: First, rinse the quinoa in a fine-mesh strainer under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. 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 toast the almonds or pumpkin seeds: In a small skillet over medium heat, toast the almonds or pumpkin seeds, 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 veggies: Just chop them as finely as possible!
- To prepare the salad dressing: Whisk together all of the ingredients until emulsified.
- To assemble the salad: In your large serving bowl, combine the toasted almonds/pumpkin seeds, veggies, and cooked quinoa.
- Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt and black pepper. Serve.