M Cafe's scarlet quinoa salad Recipe - Los Angeles Times

Ingredients

• 2 teaspoons umeboshi vinegar
• 1 teaspoon lemon juice
• 2 tablespoons dill pickle juice
• 1 tablespoon best-quality olive oil
• 1 cup quinoa
• 1/2 cup finely diced red beets
• 2 cups vegetable broth or water
• 1 teaspoon olive oil
• 1/4 cup diced Japanese or Persian cucumber
• 2 teaspoons chopped chives
• 1 tablespoon chopped dill
• 1 teaspoon fresh lemon zest
• Umeboshi-lemon dressing
• Salt