Place the quinoa and water in a small saucepan and bring to a boil. Once boiling, reduce to a simmer and cook for 15 minutes or until quinoa is fluffy. Add more water if needed.

While quinoa is cooking, prepare the vinaigrette. Add the garlic to a mortar (if you don’t have a mortar, crush in a bowl) and lightly season with salt. Grind into a puree and pour in the vinegar. Season with pepper and mix. Pour mixture into a bowl or dressing shaker and add in the olive oil. Mix to combine.

In a large mixing bowl, combine the beets, olives and arugula. Pour over the dressing, add in the cheese and toss to thoroughly combine. Let sit while the quinoa still cooks.

Once quinoa is done, add it to the mixing bowl and toss to combine. Serve.