Beet, Avocado + Quinoa Salad with Herb Vinaigrette
5 from 7 votes

Beet, Avocado + Quinoa Salad with Herb Vinaigrette

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4
Calories: 506kcal
Author: Jessica Randhawa


For the Salad:

  • 1/2 cup uncooked quinoa cooked according to package instructions
  • 1 cup frozen edamame
  • 4 carrots julienned
  • 8 oz. peeled and cooked beets chopped (I always buy these to save myself loads of time)
  • 6 ounces baby spinach roughly chopped
  • 1/3 cup shelled pistachios
  • 2 avocado cubed

For the Dressing:

  • 1/4 cup apple cider vinegar
  • 1 tablespoon cilantro
  • 1 tablespoon mint
  • 2 tablespoon olive oil
  • 3 tablespoon lime juice
  • 2 cloves garlic minced
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • salt + pepper to taste


  • First, cook the quinoa (if it isn't already cooked). Leftover quinoa works great here, too. When quinoa is cooked, fluff with a fork and set aside to cool.
  • Cook the edamame- bring a small pot of water to a boil. Once boiling, add a small pinch of salt and frozen edamame. Cook for approximately 5 minutes, or until edamame is just cooked. Drain and set aside to cool.
  • Prepare remaining salad ingredients (except for the avocado) and place in a large bowl. Add the cooled quinoa and edamame (these need to be cooled otherwise the spinach will wilt and get soggy) and toss everything together.
  • Prepare the dressing- whisk together all the ingredients until emulsified (or use a small food processor if you have one).
  • Finally, drizzle vinaigrette over the top of the salad and gently toss to combine. Add cubed avocado and drizzle with fresh lemon or lime juice, if desired.
  • (note- if you know you will have leftovers, only drizzle the vinaigrette on each individual serving, otherwise leftovers will be soggy. The same applies to the avocado)


Calories: 506kcal | Carbohydrates: 52g | Protein: 14g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 146mg | Potassium: 1521mg | Fiber: 15g | Sugar: 18g | Vitamin A: 14440IU | Vitamin C: 35.6mg | Calcium: 134mg | Iron: 4.7mg
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