For the quinoa you’ll need:

• 1 cup quinoa
• 2 cups water 
• Sea salt, to taste

Instructions:

Add the quinoa and water to a pot and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.

Meanwhile- preheat the oven to 180º C.

In a roasting pan, combine:

• 1 leek, washed, trimmed, sliced
• 1 packet of Brussels sprouts, washed, trimmed, halved (or quartered, if large)
• 1/4 cup slivered blanched almonds
• 1/4 cup plump golden raisins, packed
• 4 tablespoons olive oil
• 2 tablespoons golden balsamic vinegar 
• Sea salt, to taste
• 1-2 garlic cloves, minced
• 2 teaspoons dried dill

To serve:

• 2 tablespoons fresh Italian parsley, chopped
• Sea salt and ground pepper, to taste

Instructions:

Toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

Serve immediately.

Recipe source: http://glutenfreegoddess.blogspot.com.