Gluten-Free, Vegan, Serves 4
- 1/2 cup cooked quinoa
- 1 cup cooked peas
- 1/3 cup pumpkin seeds
- 1 medium raw beet peeled diced
- 2 cups packed baby spinach
- 1 avocado cubed
- 2 carrots diced
Dressing:
- 3 Tbsp apple cider vinegar
- 2 Tbsp lime juice
- 1 Tbsp mint chopped
- 2 Tbsp Olive Oil
- 1 tsp dijon mustard
- 2 Tbsp date syrup
- salt and pepper to taste
Directions:
In a large bowl, combine all the ingredients for the salad and toss. In a small container blend together all the ingredients for the dressing together. Toss the salad in the dressing or serve separately.