Step 1 Cook quinoa according to packet instructions; drain and set aside. Set a large saucepan of water over medium heat; add beetroots, cover pan and bring to the boil. Cook beetroots for 20 minutes, or until tender; drain and leave to cool, then peel.
Step 2 Put cooked quinoa in a large salad bowl. Add cumin, chickpeas, dates and shallots with half of the mint, half of the basil and half of the pepitas; stir well to combine.
Step 3 Slice cooked beetroot. Transfer quinoa salad to a serving bowl. Top salad with sliced beetroot, avocado and onion; scatter with remaining mint, basil and pepitas.
Step 4 Make dressing: combine all ingredients in a jar, seal and shake well. Pour over salad and serve.