For the salad:

85gm uncooked quinoa

150gm edamame beans

25gm flaked almonds, toasted

1 medium beetroot, raw, peeled and julienned

1 medium carrot, raw, peeled and julienned

70gm baby spinach

1 avocado, cubed

 

For the dressing:

3 tbsp cider vinegar

2 tbsp lime juice

1 tbsp chopped mint

2 tbsp honey

1 tsp Dijon mustard

¼ tsp salt

Black pepper to taste

 

Cook the quinoa according the packet instructions.  Boil the edamame until just cooked.  Leave both to cool.

 

Toast the almonds in a dry frying pan, set aside to cool.

 

Whisk the dressing ingredients for the vinaigrette.

 

Assemble the salad and dress just before serving.