Quinoa Salad with Beetroot and Feta

Soak the quinoa in cold water for about 10 minutes. Then drain, add to 200 ml of boiling salted water, and simmer over low heat for about 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 drizzle with balsamic vinegar. Lightly salt and let it marinate in the refrigerator for about 30 minutes.

Wash the baby spinach thoroughly and drain well. Once the quinoa and beetroot are ready, carefully mix both with the spinach.