Jewelled quinoa salad

Salad

• 100 g white quinoa (see Tips)
• 200 g red quinoa (see Tips)
• 850 g water, plus extra for soaking
• 1 carrot, cut into cubes (1 cm)
• 1 beetroot, cut into cubes (1 cm)
• 60 g frozen peas
• 50 g shelled pistachios, toasted
• 40 g dried cranberries (see Tips)
• 3 sprigs fresh mint, leaves only, roughly torn

Dressing

• 100 g extra virgin olive oil
• 2 tsp Dijon mustard
• 20 g honey
• 10 g red wine vinegar
• 40 g lemon juice
• salt, to taste
• ground black pepper, to taste
• feta cheese, crumbled, to serve (optional)
• 2 limes, cut into wedges, to serve