Quinoa Salad with Spinach, Pumpkin Seeds, and Fermented Carrots or Kimchi | Minded Roots

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 4 cups fresh spinach leaves, roughly chopped
• 1/2 cup pumpkin seeds, toasted
• 1/2 cup fermented carrots or kimchi, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: avocado slices for topping