Happy New Year! Happy 2017! Last year when I was pregnant over the holiday season, I didn’t feel guilty eating everything and anything I wanted, including all sweets! This year is a different story! So just like many others out there after the Holidays have passed, I want to start eating healthy again. Goodbye to anisette cookies, chocolate layer bars, and panettone bread (some of my favorite Christmas sweets!). This recipe is super packed with superfoods! For Christmas I got a new cookbook and a new spirilizer, so I decided right away to test them both out. This recipe was inspired by Inspiralized, Turn Vegetables into Healthy Creative, Satisfying Meals, by Ali Mafucci.
Superfood Salad
Ingredients for the salad
- 1/2 cup uncooked quinoa
- 2 medium beets, spiralized and chopped into tiny rice-size pieces
- 2 cups fresh spinach
- 1/3 cups slivered almonds
- 1 avocado, cubed
- 1 cup cooked edamame
Ingredients for the dressing
- 1/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons honey
- Salt and pepper
Steps
- Cook quinoa according to package directions
- In a large bowl, combine the beets, spinach, almonds, avocado, and edamame
- In a small bowl, whisk together the dressing ingredients
- Add the quinoa to the beet mixture, pour the dressing on top and toss
