Add all ingredients to a small saucepan and bring to a simmer. Let cook for about 5 minutes. Remove beet chunks and cool before using as a dressing.
Mix cooked quinoa, chopped kale, chopped radicchio, feta and pickled spring onions with the pickling liquid. Mix well.
Sprinkle sunflower seeds and chopped parsley on top.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu