1 large beet, scrubbed clean and chopped into bite-sized pieces (no need to peel if you scrub)
1/4 cup quinoa
3/4 cup water or vegetable stock
2 heaping tablespoons goat cheese
Preheat your oven to 400 degrees. Scatter the chopped beet on foil topped pan that has been sprayed with oil. Roast for 25-30 minutes, until tender.
While the beets are roasting, rinse your quinoa with water and then combine with veggie stock and bring to a boil on the stove. Once boiling, reduce heat to simmer and cook 12 minutes.
When the quinoa is done, add the goat cheese and stir until melty and creamy. Add the beets and serve!