1: Bring water and salt to a boil in medium saucepan. Add quinoa, return to the boil, reduce heat and simmer uncovered 10-15 minutes until liquid is absorbed. Remove from heat, cover and let steam until fluffy, about 10 minutes. Cool to room temperature. Meanwhile, heat oil in small pan over medium heat. Add onion, garlic, cumin and cinnamon and cook until soft, about 5 minutes. Cool. Combine lemon juice and olive oil in small bowl. Add herbs and toss with cooled quinoa, beets, cheese and sliced almonds. Season with salt and pepper.
: Vegetable Kababs:
2: Thread mini crunch’ems, mild banana pepper chunks, sour cocktail onions, whole baby beets, and quinoa balls on wooden skewer. Grill over high heat until warm. Serve over quinoa salad.
: *for vegan version, replace feta cheese with non-dairy cheese.