Preheat the oven to 180°C.
Top and tail your beetroot and wrap in aluminium foil. Place in the oven for 45-60 minutes. The beetroot is done when you can slide a sharp knife into it like it's butter.
Place your quinoa in a sieve and rinse well under running water. Tip into a small saucepan and add 1 cup of water. Bring to a boil and then lower the heat and cook for about 10 minutes, or until all the water is absorbed. Remove from heat and place a lid on the saucepan for a few minutes.
In a small jar add all of the dressing ingredients and shake to combine.
Thinly slice up the kumquats (removing any seeds as you go) and add to a large bowl. Roughly chop up the parsley and snip up the chives and add both to the bowl as well.
Once the quinoa has finished, fluff up with a fork and then add to the bowl with the kumquats. Pour over the dressing and stir everything well.
Once the beetroot is cooked remove from oven and open the foil. Once it is cool enough to handle use a knife to cut off the remaining skin and then chop the flesh into cubes (2cm-ish). Add this to the bowl and give a gentle stir.
Plate up, crumble chunks of feta over the top and dig in!