Beet and Quinoa Salad Recipe

Ingredients

• 1 1/2 cups uncooked quinoa
• 3 tablespoons olive oil
• 3 cups vegetable broth
• 2 lb of cooked beets, cut into small quarters
• 3 celery stalks, halved lengthwise then thinly sliced
• 2 cups edamame beans in pod, cooked and shelled
• 300 g feta cheese, diced
• 2 tablespoons finely chopped fresh dill
• 6 tablespoons white balsamic vinegar (or more, to taste)
• Salt and freshly ground pepper