Salad 3 v1b

LeaderBrand Colourful Beetroot and Spinach Salad


In a medium-sized pot, combine rinsed quinoa and one cup of water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for five minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set aside to cool.

Bring a pot of water to the boil, then add the frozen edamame beans and cook until the beans are just warmed through. Drain and set aside. 

To prepare the vinaigrette, whisk together all of the ingredients until emulsified.

Assemble the salad by combining the ingredients in a large serving bowl and gently tossing together. Drizzle over the salad dressing and season to taste.