New Year, fresh healthy start – this recipe provides all the feel-good ingredients for a nourishing lunch or side dish with dinner. Enjoy cold or warm.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
200g uncooked quinoa, rinsed
200g frozen edamame
1 medium raw beetroot, peeled and slice
1 large carrot - peeled
100g baby spinach
50g slivered almonds - toasted
50 pumpkin seeds – toasted
3 tablespoons apple cider vinegar
2 tablespoons lime juice
1-2 tablespoon olive oil
1 tablespoon chopped fresh mint
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
Freshly ground black pepper, to taste
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 200ml water. Bring to the boil, cover and simmer for 15 minutes. Set aside to cool.
To cook the edamame: Bring a saucepan of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
Grate the carrots and beetroot either using a spiralizer, vegetable slicer or mandolin.
For the dressing, whisk together all the ingredients until emulsified
To assemble the salad: In your large serving bowl, combine the toasted almonds and pumpkin seeds, cooked edamame, prepared beetroots and carrot, roughly chopped spinach and cooked quinoa.
Finally, drizzle dressing over the mixture and gently toss to combine.