1) Chop beets, carrots, peppers and onions into 1/2 inch pieces.
2) Bring to boil the broth and add quinoa, saffron and 3-4 pieces of beet in a medium-large sauce pan, let simmer (the beets turn the quinoa pink for a nice color).
3) Heat olive oil in a large skillet and add carrots, beets and spices, saute on medium heat until almost soft. Add garlic, peppers, onion and chiles and cook until done. Remove from heat.
4) When quinoa almost done leaving a little broth, add the beets mixture into the sauce pan. Add corn. Simmer until remaining liquid is entirely evaporated.
5) Serve hot or cold.
Source of recipe: I wrote this recipe