Salad 3 v1b

LeaderBrand Colourful Beetroot and Spinach Salad


First, cook the quinoa by rinsing it under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and one cup 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 it aside to cool.

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

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

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