A colourful salad made with crunchy beets and carrots, chewy quinoa, edamame, fresh spinach and toasted pumpkin seeds. Drizzled with a tangy dressing. Delicious!!
You will absolutely adore this salad! The nutritional level of this salad is through the roof as is the taste. It is crunchy, sweet, nutty and chewy.
Quinoa is a whole grain (actually a pseudo grain as it is cooked like a grain but it is actually a seed) that is a complete protein, has lots of fibre and iron and has a wonderful chewy texture. Edamame is a young soybean that is an excellent source of protein, iron, and calcium. Pumpkin seeds are a good source or protein and antioxidant vitamin E. Beets actually belong to the same family as spinach and quinoa and are a good source of folate and fibre.
Okay, on to the making of this super salad! As with any salad feel free to play around with the quantities to suit your tastes. I put guidelines in the recipe but adjust as you need.
Cook the quinoa according to the package instructions. Set aside to cool.
The edamame beans I purchase from Costco are frozen and still in the pods. If this is the case for you as well you will need to cook the pods to remove the bean. In a small pot bring water and edamame pods to boil. Boil for about 5 minutes. Remove from heat and drain. Run them under cold water to stop them from cooking further. To remove the bean from the pod just gently squeeze the pod and the bean should just pop right out.
In a large bowl combine spinach, beets, carrots, onion, quinoa, edamame and pumpkin seeds. Toss to combine.
For the dressing: In a small bowl add the vinegar, lime juice, olive oil, cilantro, honey, dijon mustard, salt and pepper. Whisk to combine. Drizzle over the salad and serve.
- 1/2 cup quinoa, uncooked
- 1 cup frozen edamame
- 1/3 cup pumpkin seeds, toasted
- 1 medium raw beet, peeled and julienne
- 1 large carrot, julienne
- 1 medium sweet onion, chopped
- 2 cups packed spinach
- 3 tablespoons vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon cilantro
- 2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cook quinoa according to package instructions. Set aside and cool.
- Cook frozen edamame pods. Bring pods and water to boil in a small pot. Boil for 5 minutes. Drain and rinse with cold water. Remove beans from pods.
- Combine all salad ingredients in a medium serving bowl. Toss.
- In a small bowl, combine all dressing ingredients.
- Drizzle over salad and serve.