Ingredients:

Arugula
Boiled beets
Roasted squash seeds
Roasted squash
Red and black quinoa, cooked
Balsamic vinegar
Olive oil

Directions:

Roast squash and seeds as directed in Day 11’s post. Cut up squash into bite size pieces. Cook quinoa (1:2 quinoa to water, boil uncovered until water absorbs). Peel beets and chop into bite size pieces. Rapidly boil in salted water until beets can be easily pierced with a knife. Drain and allow to cool. Toss all ingredients together with a drizzle of vinegar and olive oil. Add a few cracks of fresh pepper and a sprinkle of salt.

Enjoy.