Herby quinoa and beet salad

Day 19 of Vegan MoFo and the weather here is showing no signs of cooling down so salad time it is! I don't know about you but I cannot be doing with salads made entirely from cold vegetables. I need something in there a little more filling. This is, like most of my recipes, really easy to make. You can sub the coriander for fresh mint if you're not a coriander fan (apparently there are people that don't like coriander....I know, right?). Normally I would use broad beans but I forgot that I schnarfed all the beans so I used peas instead. Peas are great!

Ingredients
1-2 cups cooked quinoa (depending on how much you want to make)
A handful of fresh parsley, chopped
A handful of fresh coriander, chopped
2-3 beetroots, peeled and chopped
1 carrot, peeled and chopped
1/3 cup peas or broad beans
A tbsp good quality olive oil
1/2 tbsp agave nectar
Good squeeze of lemon juice
Salt and pepper to taste

Method
Cook the quinoa in vegetable stock then leave to cool.
Seperate with a fork then add the olive oil, agave, salt & pepper and lemon juice.
Mix well then add the remaining ingredients.
Check for seasoning then serve.