In a medium saucepan, bring the water, quinoa and pinch of salt to a boil. Stir and reduce it to a low simmer, cover and let it cook until all the water has been absorbed. Approximately 20 minutes.*

Set it aside. The quinoa can be served warm or cold.

Whisk all the salad dressing ingredients in a small bowl and set aside.

In a food processor fitted with a course grating attachment (not the blade), press the cabbage through to grate it. Empty the cabbage from the food processor into a large bowl. If you don't have a food processor then finely slice the cabbage to get thin strips.

Peel the carrots and then run them through the food processor to grate or use the course side of a box grater. Add the grated carrots to the bowl with the cabbage.

Scrub the beets using a course nylon scrubber (looks like steel wool but is coloured plastic) or peel the beets.

Run them through the food processor to grate or again, the course side of a box grater and add them to the bowl with the other grated vegetables.

With a knife, finely slice the apple into thin, finger length shoestrings. Set the apple aside to use as a garnish for the finished salad.

Toss the cabbage with the dressing. It will all turn pink because of the beets.

Spread some cooked quinoa on a plate and top it with the dressed coleslaw. Sprinkle some pumpkin seeds, dried cranberries and apple on top. Do this for each serving. Enjoy.