Beetroot Carrot Quinoa and Spinach Salad

|Superfood salad check! Edamame beans beetroot and spinach gives you a great punch of nutrients!|beetroot carrots spinach|0.5 cup quinoa1 cup edamame frozen1 cup almonds flaked1 beetroot raw peeled2 carrots2 cup spinach3 tablespoon apple cider vinegar2 tablespoon lime juice2 tablespoon olive oil1 tablespoon fresh coriander chopped2 tablespoon honey or maple syrup or agave|In a medium-sized pot combine the rinsed quinoa and 1 cup water. Bring to boil then cover the pot reduce to a simmer and cook for 15 minutes. Remove when done and let it rest still covered for 5 minutes. Then drain off any excess and set aside to cool.Add the frozen edamame to a pan of boiling water and cook just until the beans are warmed through about 5 minutes. Drain and set aside.To toast the almonds over medium heat stirring frequently until they are starting to turn golden on the edges about 5 minutes.Finely chop grate or slice the beetroot and carrots.Whisk together all of the ingredients for the dressing until emulsified.In your large serving bowl combine the toasted almonds cooked edamame prepared beet(s) and/or carrot roughly chopped spinach and cooked quinoa.Finally drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. Season to taste with salt and pepper. Serve.|0.00 minutes|2|http://cookieandkate.com/2015/raw-beet-salad-with-carrot-quinoa-spinach/