I really love this salad! And since I've been making it more often, I had to simplify the recipe...
For the dressing:
Juice and zest of 1 lemon
3 Tbs umeboshi vinegar
2 Tbs olive oil
1 tsp dried dill or parsley
Chives or green onions, if you have them
Combine 2 cups water, 1 cup (or more) diced beets, 1 cup quinoa, and cook just like rice (only shorter, 10-15 minutes). Spread on a baking sheet and cool in refrigerator. When cool, add 1 cup diced cucumbers (although it's still good without them), and toss with dressing.