This is the most gorgeous and delicious salad! I found this quinoa recipe online at Cookie and Kate and have made it several times already. Quinoa is great in salads, it gives a salad some texture and crunch. This link is to 10 great quinoa recipes and my version of the Quinoa beet salad is posted below.
1/2 cup uncooked quinoa, rinsed
1 cup frozen edamame beans
1/3 cup toasted pumpkin seeds
1 raw beet, peeled and grated
1 carrot, peeled and grated
2 cups baby arugula
1 avocado, cubed
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped mint leaves
2 tablespoons honey
1 teaspoon dijon mustard
salt and pepper to taste
Rinse the quinoa and then cook in 1 cup of water. Bring the quinoa to a boil then cover and simmer for 15 minutes. Uncover the pot and fluff the quinoa with a fork, let cool.
Boil the edamame for a few minutes until they are gently cooked. Drain and cool.
My son grated the carrot for me by hand, but I cut the beets into smaller pieces and diced them in my mixer. Hand grating is not for me.
In a large serving bowl layer the arugula then quinoa, beets, carrots, avocado, edamame and pumpkin seeds.
For the vinaigrette, mix and whisk all the ingredients together. Pour the vinaigrette over the salad just before serving and toss gently to mix and coat all the ingredients.
Serve on a beautiful plate and enjoy!
Quinoa beet salad served on a white porcelain Eva plate. Available at www.etsy.com/shop/MaiaMingDesigns.
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