I use organic pre-washed gluten free quinoa. For two people make half of the recipe. Beets can be optional.

1 Cup Quinoa	***********************************
2cups Water	-***
Pinch Salt	Vinaigrette
1 1/2 Cups Grated Carrots	1/3 Cup Olive Oil
1 1/2 Cups Diced Apple	3 Tablespoons Apple Cider Or
1 Cup Raisins	-White Wine Vinegar
1 Cup Sliced Almonds, Toasted	3 Tablespoons Lemon Juice
1 Cup Pumpkin Seeds, Toasted	2 Tablespoons Dijon Mustard
1 Bunch Thinly Sliced Green Onions	2 Tablespoons Maple Syrup
Salt And Freshly Ground Pepper	Salt And Freshly Ground Black
1 1/2 Cups Grated Peeled Beets, Or	-Pepper
-Chopped Beets

Quinoa is coated with a natural substance called saponin that protests the grain. Rinsing the quinoa is important to avoid a raw or bitter taste. ( I use organic pre-washed gluten free quinoa and therefore no rinsing is required and follow the package instruction for cooking).

To make the vinaigrette, place all ingredients in a jar. Shake to combine.

Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear. Place a in medium saucepan; add water. Bring to a boil on high heat. Reduce heat to medium-low. Simmer, partially covered, for 10 to 15 minutes or until all the water is absorbed. Fluff with a fork. Rinse under cold water using a fine mesh strainer; drain well.

Combine cooled quinoa, carrot, apple, raisins, almonds, pumpkin seeds, green onions and a pinch of salt and pepper in a large bowl. Drizzle with vinaigrette and toss gently to combine. Add beet just before serving and gently toss.