Place unpeeled beets in medium saucepan, cover with water and add a pinch of salt. Bring to a boil over high heat. Reduce heat and simmer until beets are tender, about 30 minutes depending on the size of your beets. Allow the beets to cool, rinse and peel.

While the beets are cooking, rinse the quinoa and cook according to package directions (1 cup quinoa for 2 cups water, simmer for about 15-20 minutes).

To make the dressing : mix all ingredients in a small bowl and whisk until the consistency resembles a liquid paste.

Toss the cooked quinoa, beets, garbanzo beans and green onions in a large bowl, drizzle with half the dressing, top with fresh parsley and sesame seeds. Serve remaining dressing on the side.