Here is how I made the salad:
1/2 cup dried quinoa (then cook it and let it cool)
While that is cooking, cut up
1 peeled cucumber
handful of cherry tomatoes
2 celery stalks
1/2 container of marinated beets
let marinate in cider vinegar, olive oil, pepper and dill
Add quinoa and stir everything together and add a little beet juice to it.
Let it chill in the fridge for about an hour
Serve chilled and top with arugula or watercress with a little balsamic vinegar drizzled over the top.