Preheat your oven to 400°F (200°C). Toss the diced beets and sweet potatoes with olive oil, salt, black pepper, and smoked paprika (if using). Spread them evenly on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

Step 2: Cook the Quinoa

In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa and salt, then reduce heat to low. Cover and let simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside to cool slightly.

Step 3: Prepare the Garlic Lemon Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), and minced garlic. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked quinoa, roasted beets, and sweet potatoes. Toss gently with the mixed greens, fresh parsley, and crumbled feta (if using).

Step 5: Drizzle & Serve

Drizzle the garlic lemon tahini dressing over the salad and toss to coat. Sprinkle with toasted pumpkin seeds, red pepper flakes (if using), and additional herbs for garnish. Serve warm or chilled and enjoy!