Pink Quinoa with Fresh Swiss Chard

2 Beets, chopped in 1/2 inch slices
2 lemons, zest and juiced
1 cup quinoa, rinsed and toasted
2 cups filtered water
3 large leaves of swiss chard, julienne (remove stem)
large pinch Celtic Sea Salt, Light Grey
Fresh cracked pepper to garnish

In a Crock pot or a steamer add the water to the bottom of the pot with the Light Grey Celtic Sea Salt and put on high heat. Toast the rinsed quinoa in a dry flat pan and stir continuously to be sure not to burn, it will be done when you smell a pleasant toasty fragrance. This is an optional step to add more depth of flavor. Add the quinoa to the water and gently stir into the water. Top the pot with the steamer basket and add the beets. The juice of the chopped beets will cause the quinoa to turn pink. Cook for around 20 minutes on medium to low heat. Be sure not to burn the quinoa.
Once the quinoa is done, fluff with a fork and add to a large mixing bowl. Toss in the raw julienne swiss chard and lightly dress with the dressing recipe described below. Garnish with the red beets and dressing and finish with Flower of the Ocean Sea salt and lemon zest. Serve warm or as a cold grain salad.

Dressing
2 cloves garlic, minced
Lemon juice from above of two lemons
1/4 cup olive oil
6 Tablespoons red wine vinegar
1 tablespoon spicy mustard
1 teaspoon chili paste
Flower of the Ocean sea salt, about a large pinch
Fresh crack pepper, about a large pinch

Blend until smooth…add salt and pepper to taste.