Eating gluten free definitely does not have to be boring. This salad appeals to the eyes as well as the taste buds.

If you have not ventured in to try quinoa yet, I highly recommend it, whether or not you are able to consume gluten. It has zero trans fat, sodium, and cholesterol. A serving offers 10% of your iron RDA.

Let the grains sit in warm water for 15-30 minutes. Then swish the water around and pour off using a fine sieve so you do not lose the grains. They are tiny!

For 1.5 C of quinoa, use 3 C water. Put both in a pot on the stove and bring to a boil. Lower the temperature to mid point (higher than a simmer but not boiling) and cook for 10-12 minutes. Then turn off the heart, cover and let it sit for another 5-6 minutes until the water is absorbed. To increase flavor, you can cook it in  juice, stock or a combo of coconut milk and water.

While this is cooking, thinly slice a red onion. Sauté it in EVOO until it begins to soften.

Then add thinly sliced beets. I use 1 medium red and 1 med yellow

Add 5-7 brussels sprouts, washed and cut into 3-4 thin slices into the frying pan.

Mash in 1 C of cooked butternut squash

Sauté everything until it reaches your desired firmness.

Scoop out equal portions of quinoa on a plate and top with the veggie mixture. Add a splash of Ume Plum vinegar and pumpkin oil for flavor.

I also add roasted seeds or nuts, such a pistachio or pumpkin seeds.

It’s an amazing salad!