Edamame preparation: Fill a small pot of water to a boil, add edamame, and cook for about 5 minutes, or until beans are completely warm.
Beet and carrot preparation: Grate beet and carrot on a box grater, or chop as finely as possible with a knife.
Vinaigrette preparation: Combine vinegar, lime juice, olive oil, mint, agave, Dijon, black pepper, and salt to a bowl. Whisk together until evenly combined.
In a large bowl, combine spinach/arugula, quinoa, shredded beet and carrot, edamame, pepitas, and sliced avocado.
Drizzle vinaigrette over salad mixture, and toss until all ingredients are distributed. Break up a handful of your favorite flavor of Flackers crackers and add over top. Season with additional salt and black pepper if desired. Serve.