1 Place the quinoa in a saucepan set over a moderate heat. Toast the quinoa until dry and then cover with 500 ml of water. Cook until boiling, and then cover with a lid and cook over a reduced heat for 15 minutes.
2 Preheat the grill to hot. Toss the chicken with the oil and seasoning, and then arrange on a grilling tray.
3 Grill for 8 - 10 minutes, turning occasionally, until golden and cooked through.
4 Meanwhile, steam the broccoli over a saucepan of simmering water for 5 - 7 minutes until tender.
5 Once the quinoa is ready, remove it to one side and leave it to stand covered for 5 minutes. Fluff with a fork and then add the broccoli, chicken, beetroot, pine nuts, lemon juice, and seasoning.
6 Toss well and spoon into serving bowls.