Colorful Beet Salad with Carrot, Quinoa & Spinach

Bahan-bahan (2 porsi)

• ½ cup uncooked quinoa, rinsed
• 1 cup frozen shelled edamame
• ⅓ cup slivered almonds or pepitas (green pumpkin seeds)
• 1 medium raw beet, peeled
• 1 medium -to-large carrot (or 1 additional medium beet), peeled
• 2 cups packed baby spinach or arugula, roughly chopped
• 1 ripe avocado, cubed
• 3 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh mint or cilantro
• 2 tablespoons honey or maple syrup or agave nectar
• ½ to 1 teaspoon Dijon mustard, to taste
• ¼ teaspoon fine salt
• Freshly ground black pepper, to taste