Bring the quinoa, water and broth up to a boil. Reduce the heat to a low simmer for 15 minutes. Add more water if necessary, but simmer until the quinoa is tender and the tails are just starting to consider uncurling.
In a saute pan over medium heat, splash in a dash of olive oil and the chopped onions. Once they turn translucent after just a couple of minutes, fold in the beets. Toss and saute. If they start to stick to the pan, add a splash of water. After another few minutes, crumble in the cauliflower florets. Continue to saute until they are all tender and wilted. Adding a periodic splash of water to steam or olive oil for a crispier bite. Season to taste with a pinch of salt.
Meanwhile, whisk together the garlic, lemon juice, honey, and dijon mustard. When the quinoa is cooked through, fold it in to the dressing with half of the sunflower seeds.
As the veggies finish up, fold in the shredded greens into the skillet until they are just wilted. Toss them into the quinoa.
Finish the dish with an optional sprinkle of shredded swiss or jarlsburg cheese and toasted sunflower seeds.