Boil 2 cups of water or bine broth in a pan and add quinoa and simmer for 15 minutes until liquid is gone. Pour cooked quinoa in a bowl and add roasted cauliflower.
Cut off skin of roasted beet and place in a mini chopper/blender and add nut milk. Blend until well blended but not very liquid. Add more nut milk if needed. Place blended beet mixture in with the quinoa and mix until all quinoa is red. Add parsley, olive oil, and salt and pepper.