Beetroot quinoa salad with feta and pine nuts

Soak the quinoa in cold water for 10 minutes, then drain. Place it in 200 ml of lightly salted, boiling water and cook over low heat for 15 minutes. Then turn off the heat and let it stand covered for another 15 minutes until the grains are completely soft.

Cut the cooked beetroot into cubes, place them in a bowl, and drizzle with balsamic vinegar. Lightly salt, then let it rest in the refrigerator for 30 minutes for the flavors to meld.

Wash the baby spinach and drain thoroughly. In a large bowl, gently toss the spinach with the marinated beetroot and the cooked quinoa.