Preheat the oven to 350°F and line or grease a muffin tin for 6 cupcakes.

In a large bowl, sift together the dry ingredients (cocoa powder to salt) and then set aside.

After you’ve cooked the quinoa, allow it to cool and remove any excess moisture by straining it thoroughly. Next combine the quinoa with 2 eggs, almond milk, vanilla extract and melted butter in a blender and process on high for 1-2 minutes, until smooth.

Pour the wet ingredients into the dry and then fold together using a spatula. Be sure to scrape down the sides so that the mixture is completely combined.

Using an ice cream scooper, scoop the batter into the muffin tin until each is 3/4 of the way full, making 6 total.

Bake in the oven for 30 minutes, or until you can stick a toothpick in the center and have it come out clean. Allow to cool.

Meanwhile make the frosting by beating together the cream cheese, powdered sugar and vanilla extract for 30 seconds or until it’s fluffy.

Add the peeled and roasted beet to the (rinsed out) blender and blend until smooth. Then use a colander to strain the juice into a small cup. If not much juice is coming out, add a teaspoon (or two) of water to help loosen it up. Next add a teaspoon of the juice to the frosting and continue to beat until well-blended. If you’d like it to be a deeper pink, you can add another teaspoon of the juice.

Spread or pipe the frosting onto the cooled cupcakes and refrigerate until ready to serve. Store in an airtight container for up to 4 days.