Colorful Beet Salad with Carrot, Quinoa & Spinach
- ⏱ 45 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
A vibrant salad with quinoa, edamame, beet, carrot, spinach, avocado, and a tangy vinaigrette.
Adapted from Cookie and Kate.
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Colorful Beet Salad...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Peel the carrot.
Cube the avocado.
Prep ½ cup uncooked quinoa: rinsed
3Cook quinoa
+ 10 more steps in the app
Colorful Beet Salad...
0/0
COOK 2COOK 1
1Mise en Place
Peel the beet.
Roughly chop the baby spinach.
Chop the fresh mint.
2Mise en Place
3Cook quinoa
In a medium-sized pot, combine the rinsed quinoa and...
Bring to a gentle boil, cover, reduce heat to a...
Remove from heat, let rest, still covered, for 5...
+ 10 more steps in the app
Ingredients
- ½ cup uncooked quinoa (rinsed)
- 1 cup frozen shelled edamame
- ⅓ cup slivered almonds
- 1 piece beet (peeled)
- 1 piece carrot (peeled)
- 2 cup baby spinach (roughly chopped)
- 1 piece avocado (cubed)
- 3 tablespoon apple cider vinegar
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- 1 tablespoon fresh mint (chopped)
- 2 tablespoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine salt
- to_taste black pepper
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 1 Peel the beet.
- COOK 1 Roughly chop the baby spinach.
- COOK 1 Chop the fresh mint.
2. Mise en Place
- COOK 2 Peel the carrot.
- COOK 2 Cube the avocado.
- COOK 2 Prep ½ cup uncooked quinoa: rinsed
3. 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, still covered, for 5 minutes, Uncover, drain any excess water and fluff the quinoa with a fork.
- COOK 1 Set aside to cool.
🤝 Cook B hands over the uncooked quinoa.
4. Cook edamame
- COOK 1 Bring a pot of water to a boil, add the frozen edamame and cook until warmed through, about 5 minutes.
- COOK 1 Drain and set aside.
5. Toast almonds
- COOK 2 In a small skillet over medium heat, toast the slivered almonds, stirring frequently, until fragrant and lightly golden, about 5 minutes.
- COOK 2 Transfer to a large serving bowl to cool.
6. Prepare beet carrot
- COOK 2 Prepare the beet and carrot: chop them as finely as possible with a sharp chef’s knife, or grate them on a box grater, or spiralize them and, chop the ribbons into small pieces.
🤝 Cook A hands over the beet.
7. Make vinaigrette
- COOK 1 Whisk together the apple cider vinegar, lime juice, olive oil, chopped fresh mint, honey, Dijon mustard, fine salt, and black pepper until emulsified.
8. Assemble salad
- COOK 1 In the large serving bowl, combine the toasted almonds, cooked edamame, prepared beet and carrot, roughly chopped spinach, cubed avocado, and cooked quinoa.
🤝 Cook B hands over the avocado.
9. Dress and toss
- COOK 2 Drizzle the vinaigrette over the mixture (you may not need all) and gently toss to combine.
- COOK 2 Season to taste with additional fine salt, up to ¼ teaspoon, and black pepper.
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