Boil the quinoa according to the packaging for about 12 minutes until tender. Drain and let cool. Cut the beet into cubes and the radishes into slices. Chop the onion and garlic and fry them in a little oil until translucent. Add the beet cubes and fry them briefly.
Mix the mixture with the quinoa. Peel the orange right down to the pulp and cut into pieces
Lightly mix the quinoa mixture with the arugula, orange and radishes. Season with olive oil, lemon zest, juice, and salt and pepper. Fry the vegetable balls as indicated on the package.
Spoon the salad onto a bowl. Divide the balls and garnish with dill.