Beetroot, Carrot, Quinoa and Spinach Salad


Prep time: 
0 minutes


Superfood salad check! Edamame beans, beetroot and spinach gives you a great punch of nutrients!


  • 0.5 cup quinoa
  • 1 cup edamame, frozen
  • 1 cup almonds, flaked
  • 1 beetroot, raw, peeled
  • 2 carrots
  • 2 cup spinach
  • 3 tablespoon apple cider vinegar
  • 2 tablespoon lime juice
  • 2 tablespoon olive oil
  • 1 tablespoon fresh coriander, chopped
  • 2 tablespoon honey or maple syrup or agave


  1. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring to boil, then cover the pot, reduce to a simmer and cook for 15 minutes. Remove when done and let it rest, still covered, for 5 minutes. Then, drain off any excess and set aside to cool.
  2. Add the frozen edamame to a pan of boiling water and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
  3. To toast the almonds over medium heat, stirring frequently until they are starting to turn golden on the edges, about 5 minutes.
  4. Finely chop, grate or slice the beetroot and carrots.
  5. Whisk together all of the ingredients for the dressing, until emulsified.
  6. In your large serving bowl, combine the toasted almonds, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach and cooked quinoa.
  7. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. Season to taste with salt and pepper. Serve.


Photo Credit: Jonny Hughes @jonny2love
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