Preheat the oven to 300°F. Grease a baking sheet with cooking spray or line with parchment paper. Fill a saucepan with a metal steamer and 2 inches of water. Bring to a boil.
In a separate saucepan, heat the oil and toast the quinoa for about 5 minutes, stirring. Add the water and salt. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes.
Steam the cubed beets in the steamer basket for about 10 minutes, or until fork-tender. You can also boil the beets, submerged in boiling water until fork-tender.
Prepare the candied pecans by whisking the egg white until frothy. Slowly add the sugar and salt to the egg whites as you whisk. Coat the pecans with the egg whites. Place on the prepared baking sheet and bake for 5 to 10 minutes, until light brown and crisp. Check every 5 minutes.
For the onions, preheat a grill or large skillet over high heat. Rub the onions with canola oil and grill until slightly charred. Once cooled, slice the grilled onion and set aside.
To make the vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
To make the salad, divide the mixed greens between bowls and top with quinoa, beets, and grilled onion. Serve with oregano red wine vinaigrette on the side or toss with vinaigrette to your taste. Garnish with the candied pecans and blue cheese.