Heat in a medium-size pan double the amount of water than quinoa and add the quinoa. When the water starts boiling, reduce the heat to really low and leave it cooking until all the water is absorbed. Add to a big salad bowl and leave it to cool for a few minutes.
Preheat the oven to 180Cº. Cut the beetroot into cubes and place on a baking tray. Add the almonds and cashews and roast everything for around 10 minutes. Turn off the oven and leave the ingredients to cool. Cut in halves the almonds and cashews and add the roasted ingredients into the salad bowl.
Rinse the chickpeas and add into the salad bowl.
Cut the green beans and heat some oil on a grilling pan on medium heat. Add the green beans to the grilling pan. Cook for around 7-9 minutes and when they are almost fully cooked, add the juice of half a lemon, thinly sliced garlic, salt and pepper. Reduce the heat and they will be ready for your salad.
To prepare the vinaigrette, combine the olive oil, vinegar, honey, mustard, salt and pepper. Wisk all the ingredients together and pour on the salad.
Mix all the ingredients into the salad bowl and serve.