Cook the quinoa according to package instructions. Add quinoa and vegetable stock to a pot, cover and bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes or until the liquid is absorbed and the quinoa is soft. Check on the quinoa periodically, giving it a quick stir to prevent sticking or burning. When done, remove from the heat and fluff with a fork.
In the meantime, rinse and drain the beans.
Rinse and mince the fresh dill.
Cube beets.
Wash the lemons to remove any residue. With a zester/shredder remove the bright yellow layer of the peel of one lemon. Roll both lemons on its sides with the palm of your hand to release the juices. Juice the lemon and pour into bowl.
Add lemon zest, salt and pepper to the bowl.
Add fresh dill, and then olive oil into the bowl and stir.
Add remaining ingredients and stir. Serve and enjoy!

1/2 cup red quinoa
1 cup vegetable stock
2 lemons
1/2 cup fresh dill
Salt and pepper, to taste
2 tablespoon olive oil
1 can of garbanzo beans or cannellini beans
1 bunch of baby spinach or rubbed, chopped kale
Beets, to taste, cooked and cubed