Toast the pine nuts in a frying pan over medium heat for 2 minutes, or until lightly colored and fragrant; remove from the heat and set aside to cool.
Rinse the quinoa under cold water and drain it in a colander. Add it to a pot and cover with the water or broth and a pinch of sea salt. Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14 minutes, or until all of the water or broth is absorbed. Remove from the heat and keep covered for 5 more minutes. Transfer the quinoa to a bowl and fluff it with a fork; let cool. Add the beet and toss gently. The quinoa will take on a nice pink color. Add the tomatoes, onion, and cheese.
To prepare the vinaigrette: In a small bowl, combine the sea salt and pepper with the lemon juice and oil, and whisk to emulsify. Stir in the herbs. Dress the salad with this vinaigrette and adjust the seasoning to your taste. Add more dressing if you like and serve with the pine nuts.
To cook the beet (unpeeled), you have two options: Add it to a pot ofwater, bring to a boil, and cook until it’s easy to insert a knife in the middle.Or you can wrap it in aluminum foil and bake it in an oven preheatedto 375F. The cooking time depends on the size of the beet — itcan take between 40 minutes and 1 hour — check regularly. Once cooked through, let cool before peeling the beet.