Colorful Beet Salad with Carrot, Quinoa & Spinach

INGREDIENTS

Avocado

2 cups

Baby spinach or arugula, packed

Beet, medium raw

Carrot, medium-to-large

1 cup

Edamame, frozen organic

1 tbsp

Mint or cilantro, fresh

1/2 tsp

Dijon mustard

2 tbsp

Honey or maple syrup or agave nectar

2 tbsp

Lime juice

1/2 cup

Quinoa

Black pepper, Freshly ground

1/4 tsp

Salt

3 tbsp

Apple cider vinegar

2 tbsp

Olive oil

1/3 cup

Almonds or pepitas