Quinoa Salad with Beetroot and Feta

Soak the quinoa in cold water for about 10 minutes. Then rinse, add to 200 ml of boiling salted water, and simmer over low heat for approx. 15 minutes. Turn off the stove and let the quinoa swell for another 15 minutes.

Meanwhile, cut the pre-cooked beetroot into cubes, place in a bowl, and mix with the balsamic vinegar and a pinch of salt. Let it marinate in the refrigerator for about 30 minutes.

Wash the baby spinach thoroughly and drain well. Then mix the spinach with the marinated beetroot and the cooled quinoa.