Quinoa and Vegetable Salad

Ingredients:

* 1 cup quinoa (more if you want more grain, less for less)
* 2-3 beets
* 2-3 calabasita, zucchini or summer squash
* a few scallions
* 1 bunch arugula or spinach
* olive oil, lemon and salt to taste

Boil a pot of water for the beets. Peel the beets and chop them into bite size pieces. Boil them until just tender and drain. (Ideally you would either roast or steam the beets, but boiling is quicker.) Dry toast the quinoa in a dry skillet over medium heat. Stir it frequently and try not to burn it. Stop when the quinoa smells toasty. Add the water for the quinoa directly to the skillet and bring it to a simmer. Chop the calabasita into bite size pieces, the arugula into strips, and the scallions into little rings. When the quinoa is almost ready, add the calabasita to it so it gets a bit tender and the scallions so they mellow out. When all the water has boiled off the quinoa, add the arugula, some olive oil, lemon and salt and stir it all together and taste. When it tastes good, add the beets and stir it all together again. Serve warm or cold.