1/2 cup quinoa
2 tbsp olive oil
2 large red onions
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 small red beets
handful of flat leaf parsley, coarsely chopped
salt & pepper
Cook the quinoa according to directions. (Make sure to wash thoroughly if it is the unwashed kind. I splurge and buy this brand so I can skip this step.) When finished cooking, remove from the heat and leave to stand, still covered, for 5 minutes.
Meanwhile, warm the olive oil in a deep, wide saucepan, add the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender.
Stir the balsamic vinegar into the onions, let it bubble, then remove from the heat. Add the quinoa, lemon juice, beets, parsley and plenty of salt & fresh ground pepper to taste. Scatter a little more parsley on top and serve.