Rainbow Beetroot Salad
Makes enough for four ladies who lunch.
Or as a wonderful side to for lots more.
For the salad:
85gm uncooked quinoa
150gm edamame beans
25gm flaked almonds, toasted
1 medium beetroot, raw, peeled and julienned
1 medium carrot, raw, peeled and julienned
70gm baby spinach
1 avocado, cubed
For the dressing:
3 tbsp cider vinegar
2 tbsp lime juice
1 tbsp chopped mint
2 tbsp honey
1 tsp Dijon mustard
¼ tsp salt
Black pepper to taste
Cook the quinoa according the packet instructions. Boil the edamame until just cooked. Leave both to cool.
Toast the almonds in a dry frying pan, set aside to cool.
Whisk the dressing ingredients for the vinaigrette.
Assemble the salad and dress just before serving.