Put the beets in a pot of cold water and bring to a boil.
Reduce heat and simmer until you can poke the beets with a knife and it goes through to the other side without any effort.
Remove the beets from the water, wait a few minutes to cool and peel them (they should peel easily).
Rinse the quinoa.
Cook the quinoa in two cups of water with a teaspoon of salt and a tablespoon of oil for 16 minutes (like cooked rice).
Transfer to a serving bowl.
Scrape the beets on the small side of the grater.
Add the scraped beets to the quinoa.
Add the olive oil, lemon juice, green onion, parsley, cranberries and pine nuts.
Season with salt and pepper to taste.
Mix nicely.
Now go and enjoy your salad!
It keeps very well in the fridge for a few days. . .