Colorful Beet Salad with Carrot, Quinoa & Spinach
- ⏱ 45 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
A colorful salad combining beet, carrot, quinoa, edamame, spinach, avocado, toasted seeds, and a honey-lime vinaigrette.
Adapted from Cookie and Kate.
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Colorful Beet Salad...
0/0
COOK 1COOK 2
1Mise en place
Prep ½ cup uncooked quinoa: rinse
2Peel beet and carrot
3Plate and serve
+ 12 more steps in the app
Colorful Beet Salad...
0/0
COOK 2COOK 1
1Mise en place
2Peel beet and carrot
Peel the beet and the carrot
Cube the ripe avocado
Chop the fresh mint or cilantro
3Plate and serve
+ 12 more steps in the app
Ingredients
- ½ cup uncooked quinoa (rinsed)
- 1 cup frozen shelled edamame
- ⅓ cup slivered almonds
- 1 beet (peeled)
- 1 carrot (peeled)
- 2 cup baby spinach (or arugula, roughly chopped)
- 1 avocado (cubed)
- 3 tbsp apple cider vinegar
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp fresh mint (or cilantro, chopped)
- 2 tbsp honey
- ½ tsp Dijon mustard
- ¼ tsp fine salt
- freshly ground black pepper, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 2 Prep ½ cup uncooked quinoa: rinse
2. Peel beet and carrot
- COOK 1 Peel the beet and the carrot
- COOK 1 Cube the ripe avocado
- COOK 1 Chop the fresh mint or cilantro
3. Chop beet and carrot
- COOK 2 Roughly chop the baby spinach or arugula
- COOK 2 Finely chop the peeled beet and carrot (or grate)
🤝 Cook 1 hands over beet.
4. Cook quinoa
- COOK 1 In a medium-sized pot, combine the rinsed quinoa and 1 cup water
- COOK 1 Bring to a gentle boil, cover, reduce heat to a simmer and cook for 15 minutes
- COOK 1 Remove from heat, let rest covered for 5 minutes, uncover, drain excess water and fluff with a fork
- COOK 1 Set aside to cool
5. Make vinaigrette
- COOK 2 Whisk together the apple cider vinegar, lime juice, olive oil, chopped fresh mint or cilantro, honey, Dijon mustard, and fine salt until emulsified
🤝 Cook 1 hands over mint.
6. Cook edamame
- COOK 2 Bring a pot of water to boil, add the frozen edamame and cook until warmed through, about 5 minutes
- COOK 2 Drain and set aside
7. Toast almonds
- COOK 1 In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until fragrant and golden on the edges, about 5 minutes
- COOK 1 Transfer to a large serving bowl to cool
8. Assemble salad
- COOK 2 In the large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet and carrot, roughly chopped spinach/arugula, cubed avocado and cooked quinoa
🤝 Cook 1 hands the large serving bowl to Cook 2.
9. Plate and serve
- BOTH Drizzle the vinaigrette over the mixture and gently toss to combine
- BOTH Season to taste with additional salt up to ¼ teaspoon and freshly ground black pepper
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