Beet Salad with Quinoa and Sunflower Seed Dressing
Ingredients
- 1 medium sweet potato (400g)
- 1/2 c uncooked quinoa
- 1 c frozen edamame
- 1/3 c chopped walnut
- 1 medium-large beet (200g)
- 2 c packed spinach
- 1/4 c chopped mint leaves
- 2 tbsp sunflower butter
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp ACV
- 1/2 tsp dijon mustard
- 1/4 tsp garlic powder
- salt and pepper to taste
Steps
- 1
Pre-heat the oven to 400 C. Dice the sweet potato into cubes and place on a lined baking tray. Place them into the oven for 20 minutes or until slightly browned.
- 2
Prepare your quinoa. Rinse, then add to a small pot and add 1 c of water with a pinch of salt. Place over medium heat and bring it to a boil. Then, reduce it to a simmer for 10-15 minutes or until all the liquid is absorbed. Fluff it up with a work when complete.
- 3
In the mean time defrost your edamame and gather your other ingredients. Rinse, peel and grate the beet. Roughly chop some walnuts and the spinach. Add them all into a large bowl.
- 4
Prepare the dressing by combining the sunflower butter, lemon juice, maple syrup, AVC, dijon mustard, garlic powder, salt and pepper all into a bowl and whisking until smooth.
- 5
When the potatoes and quinoa are ready, add them to the large salad bowl. Pour over the dressing and toss until evenly coated. Serve with roughly chopped mint!
Source: okonomikitchen.com·Own this recipe or photo? Request removal