Quinoa with Beetroot

Soak the quinoa in cold water for 10 minutes. Then drain it, place it in 200 ml of salted boiling water, and cook over low heat for 15 minutes. Turn off the hob and let it stand for another 15 minutes.

Cut the beetroot into cubes, place in a bowl, and pour balsamic vinegar over it. Season lightly with salt. Let it rest in the refrigerator for 30 minutes.

Wash the spinach and let it drain. Then mix with the beetroot and quinoa.