Beet, Quinoa & Spinach Salad

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Try this beautiful Beet, Quinoa & Spinach Salad recipe! it’s inspired by Spring, but uses ingredients you can get at your local market year-round. This salad is full of Plant-Based Protein  (check out the blog), so it’s super hearty and filling! It’s made with protein-filled Quinoa & Edamame, plus tasty winter veggies like beets and carrots! Sprinkle on some crumbled goat cheese for extra flavour. Enjoy!

1 raw beet, peeled and chopped
1 medium carrot, peeled and chopped
2 cups spinach, chopped
1 cup cooked quinoa
1 cup edamame
1/2 cup crumbled goat cheese

3 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp olive oil
1 tbsp mint, chopped
2 tbsp honey
1/2 tsp dijon mustard
Salt & Pepper to taste

1. Combine spinach, beet, carrot, quinoa and edamame in bowl. Beet and carrot can be chopped or grated depending on your preference. Crumble goat cheese on top.
2. Whisk apple cider vinegar, lime juice, olive oil, mint, honey and dijon mustard together in a bowl. Pour over salad and toss until salad looks pink! Add salt & pepper if desired. Enjoy!

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