Prep: 1. Add beet (unpeeled) to a pot of water, bring to boil, cook until tender. Let cool, then peel beet. 2. Add rinsed quinoa to a pot and cover with 2 cups water and a pinch of sea salt. Bring to a boil, turn down heat, cover, and simmer for 12-14 minutes, or until all water is absorbed. Remove from heat and keep covered for 5 more minutes. Fluff, let cool. 3. Meanwhile, chop/dice parsley, cilantro, mint, red onion and cooked beet. 4. Juice lemon. Make: 1. To make dressing: In bowl, combine sea salt and pepper with lemon juice and oil, and whisk. Stir in parsley, cilantro, and mint. 2. Toast pine nuts in a frying pan over medium heat for 2 minutes, set aside. 3. Transfer quinoa to bowl and add beet, onion, cheese, and top with dressing. Toss gently and top with pine nuts.
The natural dye of the beet will add a cheerful pink hue to your salad!