Beet. Quinoa. I know.
Simple Salad of Fresh Beet and Quinoa
1/2 cup quinoa, cooked in plenty of water (just as you would pasta) until translucent, drained
One medium beet, peeled and julienned
1/4 cup extra-virgin olive oil
1/4 cup your favorite light, citrusy vinegar (orange muscat champagne vinegar from Trader Joe’s is used here.)
1/4 chopped fresh parley leaves
Salt and pepper, to taste
Mix. Chill. Enjoy.