1 1/ cups Quinoa (white or Inca red)
2 1/4 c water (For cooking the quinoa)
pinch of salt
1 c beets, peeled and grated
1/2 c fresh parsley finely minced
1/2 scallions minced
2 1/2 Tbsp Olive or Flaxseed Oil
1/2 fresh squeezed lemon juice

Cook quinoa ( I use a rice cooker)

Fluff and add in beets until all grains are red then stir in remaining ingredients.

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