Directions

Place beets in steamer or steamer insert in pan filled with simmering water over high heat. Steam until fork tender, about 30-40 minutes. When cool enough to handle, coarsely grate.
Meanwhile, combine quinoa and water in medium saucepan. Bring to boil over high heat. Reduce heat to low; cover. Cook until water is absorbed, 12-15 minutes. Fluff with fork. Let stand 5 minutes, then transfer to serving bowl.
In small fry pan, heat oil over medium. Add onion and garlic. Cook, stirring, 7 minutes to soften. Add cumin and cinnamon. Cook, stirring, 1 minute. Add to quinoa along with beets, walnuts, mint and lemon juice. Toss well.
Let stand at least 30 minutes to cool to room temperature.