Beetroot Salad with Carrot, Quinoa & Spinach

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Ingredients (2 serves) :

  • ½ cup uncooked quinoa, rinsed

  • 1 cup frozen organic edamame beans

  • ⅓ cup slivered almonds or pepitas (green pumpkin seeds)

  • 1 medium raw beetroot, peeled

  • 1 medium-to-large carrot, peeled

  • 2 cups packed baby spinach, roughly chopped

  • 1 avocado, cubed

For the Dressing

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh mint or coriander

  • 2 tablespoons honey

  • ½ to 1 teaspoon dijon mustard, to taste

  • ¼ teaspoon salt

  • Freshly ground black pepper, to taste


  1. Cook quinoa as per instructions on packet.

  2. Ensure the edamame beans are thawed. If not, then place in a boiling water for approx 5 minutes or so.

  3. In a small fry pan, add 1 tbsp olive oil and toast the almonds and pumpkin seeds until nice and golden, about 5 minutes.

  4. If you have a spiralizer, then use this to create ribbons of the beetroot and carrot. If not, then use a grater to grate small slices. Add this into a large serving bowl with all remaining ingredients (except the dressing).

  5. To make the dressing, combine the ingredients together and whisk until smooth.

  6. Finally drizzle dressing over the salad and mix to combine. Season to taste.

** For males or physically active females, add an additional 1-2 poached eggs.

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