One of the nicest salads out there is the colorful beet salad with carrot, quinoa & spinach. It has such a nice overall flavor and the vegetables, quinoa, and salad are extremely healthy too. This salad snack can be perfect for any time of the day, whether it’s in the morning, afternoon, or evening. Let’s take a look and see how we can prepare it perfectly.
One of the nicest salads out there is the colorful beet salad with carrot, quinoa & spinach.
It has such a nice overall flavor and the vegetables, quinoa, and salad are extremely healthy too.
This salad snack can be perfect for any time of the day, whether it’s in the morning, afternoon, or evening.
Let’s take a look and see how we can prepare it perfectly.
For the salad:
For the Vinaigrette:
Here are the 4 steps to preparing colorful beet salad with carrot, quinoa & spinach.
Firstly, you need to cook the quinoa.
You can rinse the quinoa first, however, this is optional and will just remove the slightly bitter flavor it has.
Once you have the quinoa add it into a bowl and add double the amount of water to quinoa, so the ratio is 2:1. If you added 1 cup of quinoa, add 2 cups of water.
Now bring the mixture to boil, but immediately lower down to simmer and let it cook for 15 minutes. Then, remove the quinoa and let it cool down for 5 minutes, while it’s still covered.
While it’s cooling down, set it aside and move onto the next step. If you need more help with cooking quinoa, you can read our full guide on how to cook quinoa.
Once you have completed the previous step bring a pot of water to boil and then add the edamame (frozen) and cook it until the beans are warmed. Usually, this will be for around 5 minutes.
Add your almonds or pepitas into a small skillet and toast them while stirring them frequently. Do this until they start turning slightly gold around the edges and until they are fragrant, usually this will be for around 5 minutes.
Once they have done so, transfer them into a large bowl.
Next, you need to prepare the beets and/or carrot.
You can chop them finely if you want with a sharp chef’s knife or you can also use a grater if you prefer so. Or, you may prefer to use a spiralizer with blade C. In case you have a mandoline and julienne peeler, you can use the mandoline to julienne the beet, as well as using a Julienne peeler to julienne the carrot.
Now just chop the ribbons into smaller pieces using your sharp chef knife.
Preparing the vinaigrette is a little easier. All you need to do is whisk together all the ingredients until the mixture is emulsified.
Combine the following into your large serving bowl:
Lastly, you still need to drizzle the dressing over the mixture you just made.
Don’t worry if you don’t need all of it, that’s quite common. Gently toss everything to let it combine. If you do this well, the salad should end up with a pinkish color.
I always like to add black pepper and salt to season it, however, that is optional.
Quinoa has a fantastic taste and is healthy too.
That’s why we think that you may be interested in some more great quinoa recipes below.
Another amazing quinoa salad which you just have to try. It has an extremely nice and complex flavor thanks to the combination of tuna, avocado, and quinoa.
Buffalo chicken bites have a one-of-a-kind combination of flavor which you just don’t want to miss out on.
There are not many things better than quinoa black bean tacos with avocado sauce. Definitely worth a shot, if you have not tried them yet.
If you love quinoa and peanuts, you have to try the crunching Thai peanut & quinoa salad.
