Quinoa and Beetroot Salad with Feta

Rinse the quinoa thoroughly in a sieve under running water. Then bring to a boil in 200 ml of lightly salted water and simmer for about 15 minutes over low heat. Turn off the stove and let the quinoa swell for another 15 minutes until the water has been completely absorbed.

Cut the pre-cooked beetroots into bite-sized cubes. Marinate them in a bowl with a little balsamic vinegar and season with a pinch of salt. Let them sit in the refrigerator for about 30 minutes so that the aroma can develop.

Wash the baby spinach thoroughly and drain well. Once the quinoa has cooled, mix it together with the spinach into the marinated beetroots.