1cooked beetlarge, peeled and diced and make sure it's red
100gcherry tomatoes
90gfetacrumbled
1/4piecered onionfinely chopped
vinaigrette
sea salt
pepper
6tablespoonsolive oil
2tablespoonsflat leaf parsleychopped
1tablespooncilantrochopped
1tablespoonchiveschopped
1tablespoonmintchopped
Instructions
Toast the pinenuts in a frying pan over medium heat for 2 minutes or until lightly colored and fragrant, remove from the heat and set aside to cool.
Rinse the quinoa under cold water and drain it in a colander. Add it to a pot and cover with the water or broth and a pinch of seasalt. Cook for about 12-15 minutes until most or all of the water is absorbed. Turn of the heat and let it stand for a further 5 minutes with the lid on
Transfer the quinoa to a bowl and fluff it up with a fork and make sure it cools down. Add the beet and toss gently. If you do not mistakingly have a yellow beet then your quinoa will turn lovely and pink. Add the tomatoes, onion and cheese.
Vinaigrette
In a small bowl, combine the sea salt and pepper with the olive oil and lemon juice and whisk to combine. Stir in the herbs. Dress the salad with this vinaigrette and adjust the seasoning to your taste. Serve with the pinenuts