Cook the quinoa according to packet instructions and set aside to cool completely. Boil the beets until tender but be careful not to overcook them (check with a fork), drain and leave to cool completely. Peel and cube the beets.
Make the dressing by combining all the ingredient. Set aside.
Cut both ends off the orange, stand it on one end and slice the skin off downwards all the way around (make sure you also remove the thin, white skin around the fruit). Chop the orange into chunks.
Combine all the salad ingredients, stir, drizzle with the dressing, season to taste and enjoy!
Cook the quinoa according to package instructions. Once cooled, either make the salad or refrigerate to use later.
Boil the beets, covered, for approx. 30 minutes or until tender (check with a fork). You can cook them ahead and once cooled, refrigerate for up to 3 days. Peel and chop when you are ready to make the salad. Alternatively used ready cooked store-bought beets.
If possible chill the salad for 30 minutes before serving. It will stay fresh, covered, in the fridge for 2-3 hours.
You can also serve this salad warm. Boil the beets and the quinoa simultaneously and combine with the rest of the ingredients while still warm. Serve immediately.
Use any type of quinoa (i.e. white, red, black or tri-colour).
Capers can be swapped for finely diced dill pickle/pickled gherkins.
If you don't want to use cilantro/fresh coriander use parsley, chives or basil instead.
If you prefer to use olive oil in the dressing I recommend a mild variety.
Not suitable for freezing.
Total Time includes preparation, cooking and cooling time.