Place the quinoa, salt, pepper and water in a pot and bring to a boil. Lower to a simmer and let cook covered for about 20 minutes, until the water evaporates. Set aside in a bowl to cool.

Cut the roasted beets into cubes and add to quinoa. Add in the chopped dates, shredded carrots and peas.

In a separate bowl, or in a food processor, whisk or process the ingredients for the dressing.

Pour over the salad.