beetroot and quinoa salad

beetroot and quinoa salad with feta and olives - except made mine minus the olives. why?
1 - cos I don't like olives, and 2 - cos I don't like olives ;)

2 cups of water, 1 cup of quinoa
1 small beet, peeled and finely chopped
juice and zest of 1 lemon
1 bunch of chives, finely chopped
1 bunch of parsley, finely chopped
1/2 cup or more of pitted and sliced black olives
1/4 - 1/2 cup of crumbled feta

Soak the quinoa overnight (or a couple of hours) in the water. In a medium-large pot, bring the quinoa, soaking liquid, beet, zest and juice to a boil. Immediately reduce the heat to low and cover and cook undisturbed until the liquid is absorbed - roughly 20 minutes. Remove from the heat and let stand for 5 minutes.
Now add half of the chopped herbs to the pot along with the olives. Fluff with a fork. Let cool and add the feta and remaining herbs. Serves 4 - 6.
We served with a dollop of greek yoghurt but could also serve as is or wrapped in lettuce leaves.