Start the quinoa Bring 1½ cups water to a boil in the lidded saucepan. Add the drained quinoa and half the salt, return to a gentle boil, then cover and reduce the heat to a low simmer. Cook for about 12–15 minutes, or according to the package, until the water is absorbed and a tasted grain is tender.

Let the grain rest Remove the pan from the heat. Gently loosen the surface with a fork, cover again, and leave for 15 minutes. Follow a different resting instruction if your quinoa package calls for it. Before assembly, fluff gently and let any obvious excess steam escape.

Prepare the beets and beans While the quinoa cooks, drain and dice the fully cooked beets into ½-inch pieces. Rinse the butter beans gently and let them drain thoroughly. Keep the two ingredients in separate bowls, with separate spoons if you want to preserve the beans’ pale color.

Whisk the dressing Combine the olive oil, lemon juice, Dijon, remaining salt, and pepper in a small bowl. Whisk until the mixture looks evenly blended. This makes a light dressing, so scrape it all out of the bowl when serving.

Warm the beans gently During the quinoa rest, put the beans and 1 tablespoon water in the second saucepan. Cover and warm over low heat for about 3–5 minutes, shaking the pan once or turning the beans carefully, until hot throughout. Drain any water left in the pan. Keep the ready-to-eat beets separate; serve them as they are, or warm them separately according to their package.

Assemble and taste Divide the quinoa between two bowls. Arrange half the beans and half the beets over each portion, spoon the dressing across all three components, and add the parsley. Taste a forkful containing quinoa, bean, and beet before deciding whether it needs another pinch of salt or a little more lemon.