From My Bowl

0 Cook the Quinoa: Rinse the quinoa well, then add to a medium saucepan with the salt and water. Bring to a boil, uncovered, over high heat, then cover and reduce the heat to medium-low. Simmer for 15 minutes, then turn the heat off and let sit for 5 minutes before you transfer the quinoa to a large bowl and fluff with a fork.
1 Shred the Beets: In the meantime, trim the ends off of the beets and set the beet stems and greens aside. (You can peel the beets if you’d like, but I prefer to just give them a good scrub.) Cut the beets into quarters and use a food processor to shred them, or shred by hand using a box grater. Transfer the shredded beets to the bowl with the quinoa and use a spatula to mix well, until the quinoa is a bright pink color. Set aside to let cool.
2 Trim the Beet Greens: Wash the beet greens and stems well and pat dry. Separate the stems from the leaves; finely chop the stems, and roughly chop the leaves. Set aside.
3 Make the Dressing: Add the oil, vinegar, mustard, garlic, salt, and black pepper to a small jar. Seal the jar and shake until emulsified; set aside.
4 Combine: Once the quinoa has cooled to room temperature, add the beet greens and stems, green onion, parsley, mint, and walnuts. Pour the dressing over the salad and use tongs to mix well, until combined. Season with additional salt and black pepper, to taste.
5 Serve & Store: Serve immediately, or place in the fridge for 15 minutes to chill and let all of the flavors combine. Store any leftovers in an airtight container in the refrigerator for up to 5 days.