1cooked beetlarge, peeled and diced and make sure it's red
1/4piecered onionfinely chopped
2tablespoonsflat leaf parsleychopped
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.
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