Cook the quinoa according to packet instructions. We use 2 parts water to 1 part quinoa. Bring to boil, simmer, and when water has evaporated then take off heat and cover with a tea towel for about 5 minutes.
½ cup quinoa
In a small pot with boiling water add the eggs. Cook for 6 minutes and 30 seconds for a jammy egg with slightly liquid yolk in the centre or 7 minutes for a firmer yet still jammy egg. Then take eggs out into ice water to cool. Once cold, peel them.
Meanwhile, add the thinly sliced beets to a small pot and cover them with water. The water should top the beets by ½ an inch. Add two big pinches of salt and the white vinegar. Once the liquid boils, let it simmer for 3 minutes. Immediately take beets off the hot liquid. If using pre-boiled beets then slice and leave to sit in the same amount of hot water and vinegar.
⅓ cup beets, 3 tbsp white vinegar
Mix olive oil, honey, apple vinegar and ¼ tsp salt.
1 tbsp olive oil, ½ tbsp honey, 1 tsp apple vinegar, ¼ tsp salt
Plate the salad with the salad greens, beets, crumbled cheese, parsley leaves and eggs cut in half or fourths. Give the ingredients a good sprinkle of salt and black pepper. Finish the dish with the dressing.
3 cups salad greens, 2 oz low fat feta cheese or low fat goats cheese, 1 handful parsley leaves, Pepper to taste