When we visited San Francisco, we had a delicious Quinoa Fennel Salad served on roasted golden beets. I've tried unsuccessfully to recreate the flavours, but have wound up with something that is healthy and delicious although not the same as what I was trying to emulate.
1 cup uncooked quinoa
1/2 fennel bulb
1/2 purple onion
red wine vinegar
Roast the beet and cut thin slices. Cook the quinoa and let cool a bit. I used an electric rice cooker to cook it. Thinly slice the fennel bulb and purple onion. Set aside some fennel fronds. Make a dressing from red wine vinegar and olive oil. I didn't measure but it's about 3:1 oil to vinegar I think. Toss the quinoa, fennel, fennel fronds, and onion together. Add dressing, salt, pepper, and lemon juice to taste. Place a layer of sliced beets on a plate. Heap the quinoa fennel salad on the beets.