Quinoa and Beet Salad with Hazelnuts and Mint

1 cup quinoa
1 ½ cups water
¾ cup diced roasted beets
1/3 cup chopped roasted hazelnuts (or substitute pistachios or almonds)
¼ cup sliced scallions
¼ cup minced fresh mint
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
¼ teaspoon salt

Place the quinoa and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for about 12 minutes, until you see the rings separate from the kernels of quinoa and it’s tender-crunchy.  Set aside and cool.

Mix all ingredients together in a bowl. Eat.

Serves 4