Roasted asparagus and green onion with quinoa, pickled beets

Name: Roasted asparagus and green onion with quinoa, pickled beets
Cuisine: European, American
Ingredients: 1 cup quinoa; 2 cups water; Salt and pepper; Toasted nuts, roughly chopped (almonds, walnuts, hazelnuts); 1 bunch asparagus; 1 bunch green onions; 2 tablespoons olive oil; Salt and pepper; 2 beets, thinly sliced on a mandolin; 2/3 cup white vinegar; 4 tablespoon sugar; A tablespoon of cracked black pepper; 1 teaspoon coarse salt; 1/3 cup preserved lemon peel, chopped; Juice from 1 small lemon; 1/2 cup olive oil; Salt and pepper; A pinch of sugar