Perfect as a starter or for lunch.


  • 0.25 cup finely chopped green onions
  • 1 tsp grated lemon rind
  • 1 tblsp fresh lemon juice
  • 0.25 tsp salt
  • 0.25 tsp chopped fresh coriander (or ground coriander if you can't get it fresh)
  • 0.25 tsp ground cumin
  • 0.25 tsp paprika
  • 3 tblsp extra-virgin olive oil
  • 1 cup uncooked quinoa
  • 1.75 cup water
  • 0.5 tsp salt
  • 1 cup roasted pine nuts (walnuts also work really well in this dish)
  • 2 medium beets, cooked and cut into wedges
  • some crumbled goats cheese (to taste)


  • To prepare the dressing, combine all of the ingredients in a medium bowl, stirring with a whisk. Gradually add the oil, stirring constantly with a whisk. Set aside.
  • To prepare the salad, place the quinoa in a fine sieve, and place the sieve in a large bowl. Cover the quinoa with water. Using your hands, rub the grains together for 30 seconds, rinse and drain. Repeat the procedure twice. Drain well.
  • Combine 1 3/4 cups water, quinoa, and 1/4 tsp salt in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the liquid is absorbed. Remove from heat; fluff with a fork. Combine the quinoa, remaining 1/4 tsp salt, roasted pine nuts, beetroot and crumbled goats cheese in a large bowl, tossing gently to combine. Add the dressing; toss gently to coat salad.