Cook the quinoa according to package instructions (usually about 15 minutes) with a little salt. Leave to drain and cool.
Roast the pinenuts in a dry frying pan and set aside. Crumble the feta or cut the chicken
Grate the beetroot coarsely and put into a large bowl. As soon as the quinoa is cooled down enough add the beetroot and the pomegranate. Add the largest part of your feta in at this point as well. keep some behind for garnish
Make a dressing by mixing the ingredients. Make sure you add whatever is needed to complement the taste of the aioli. Mine was homemade so that will be a different taste from storebought. Taste after each addition if it needs anything else. Too sour? Add a little bit of honey or a little more of the chili sauce
Put a little bit of your quinoa in a small bowl and add a tiny bit of the dressing and taste if they go well together. If they do you can ad the rest of the dressing to the quinoa. Sprinkle with the rest of the feta and the roasted pinenuts