• Cook the beets and quinoa separately over medium heat with an instant pot or stovetop.
• I chose an instant pot pressure cooker to cook beets and quinoa.

Instant pot method

• Cook the beets in an instant pot with one cup of water for 15 minutes.
  2 beets
• Once the beets are cooked, allow them to cool before peeling and chopping into bite-sized pieces.
• Cook quinoa in an instant pot with 1 ½ cups of water for three minutes.
  1 cup quinoa
• Allow the quinoa to cool before adding it to the salad.

Stovetop method

• Boil the beets in water for 20 - 30 minutes. Allow them to cool before peeling and chopping into bite-sized pieces.
• Cook quinoa in a pot with two cups of water. Cover pot and simmer until quinoa absorbs all the water and is tender for about 15 to 20 minutes. If the quinoa still looks wet, continue to cook, checking every 5 minutes.
• Allow the quinoa to cool before adding it to the salad.

Prepare dressings

• I used a simple combination of olive oil, lemon juice, black pepper, sriracha sauce, maple syrup, a pinch of oregano, and salt for the dressing.
  1 tablespoon lemon juice, 2 tablespoon olive oil, ¼ teaspoon black pepper powder, 3 teaspoon sriracha sauce, pinch of oregano, 1 tablespoon maple syrup, salt to taste
• Whisk all of the ingredients together in a small bowl and set aside.

Assemble salad

• Bring the cooked quinoa, beets, and chopped avocados to a large bowl.
  1 avocado diced
• Add mint leaves and prepared salad dressings.
  5-6 mint leaves chopped
• Toss everything together to get an even mix.
• Season with salt and pepper to taste.
• Serve immediately or store in the refrigerator in an air-tight container for later. Enjoy!