Wash the quinoa

Use a glass container with clean water and add the quinoa. Swish the quinoa grains, ideally moving them between your fingers. Repeat the process until the water turns clear.  Finally, swish the quinoa again and let it rest until completely drained.

Cook the Quinoa

In a saucepan, add the quinoa and three times the volume of water. For example, I used a cup of quinoa, so I added three cups of water. Bring to a boil and cook between 10 to 12 minutes.

Steam the Vegetables

Wash the vegetables thoroughly and add them to your steamer. Steam for 5-10 minutes.

Cut the Avocado

Cut the avocado in half, remove the seed, scoop out the flesh with a tablespoon, and slice.

Cut the Mango

Wash, peel and cut the mango into cubes or slices, whatever you prefer.

Serve and Add the Toppings

Once the quinoa is drained and the vegetables are steamed, you can serve the salad in a glass bowl. Mix the quinoa, vegetables, mango, and avocado, adding the pomegranate seeds, the black olives and the cooked beetroot as toppings.

Seasoning

Season your salad with olive oil and sprinkle some ground pink himalayan salt.