1 cup frozen organic edamame 1 medium-to-large carrot, peeled 3 Tbsp apple cider vinegar1/2 to 1 tsp Dijon mustard, to taste1. Cook the quinoa: First, rinse the quinoa in a fine-mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer, and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes.
2. Cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside. 3. Toast the pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
4. Prepare the beet and carrot: Feel free to just chop them as finely as possible using a sharp chef’s knife or grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler, use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.6.
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