Quinoa Carrot and Beet Salad

Serves 6

1 C quinoa, uncooked
2 C water
1 ½ C grated carrot
1 ½ C diced apple
1 bunch thinly sliced green onions
1 C raisins
1 C sliced almonds, toasted
1 C pumpkin seeds, toasted
Sea salt and freshly ground black pepper, to taste
1 ½ C grated peeled beets

⅓ C extra virgin olive oil
3 Tbsp. raw apple cider vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
2 Tbsp. maple syrup
Salt and freshly ground black pepper, to taste

Place all vinaigrette ingredients in a jar and shake to combine. Set aside.

Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear and there are no more bubbles. Place in medium saucepan, add water, and bring to a boil on high heat. Reduce heat to medium-low and simmer partially covered for 10 to 15 minutes, or until water is absorbed. Fluff quinoa with fork, then rinse under cold water using a fine mesh strainer and drain well.

Combine cooled quinoa with all other salad ingredients, except the beets, in a large bowl. Drizzle salad with vinaigrette and toss gently to combine. Add beets and gently toss.