1/2 tbsp olive oil
1/2 large red onions, finely sliced
1/2 tbsp balsamic vinegar
1/22 tbsp freshly squeezed lemon juice
1 small beetroots, grated or chopped (about 100g) Handful of flat leaf parsley, coarsely chopped
Red chard leaves or other green salad leaves, to serve
Put the quinoa in a sieve and rinse thoroughly under the cold tap, then put into a saucepan with 300ml water and bring to the boil. Cover and leave to cook slowly for up to 15 mins. Remove from the heat and leave to stand, still covered, for up to 5 minutes.
Meanwhile, warm the olive oil in a roomy saucepan, add the onions, stir to coat with the oil, then cover and leave to cook gently for 10 mins, or until very tender.
Stir the balsamic vinegar into the onions, let it bubble, then remove from the heat and add the quinoa, lemon juice, beetroot, parsley and plenty of salt and freshly ground black pepper to taste. Scatter over a little more parsley and serve with salad greens.