Rinse quinoa under cold water and combine with 2 cups of water in a pot. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let rest.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, toss sweet potatoes, Brussels sprouts, and chickpeas with 3 tablespoons olive oil, salt, and pepper until coated.

Spread vegetables on the baking sheet and roast for 25 to 30 minutes, stirring halfway through.

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, garlic, salt, and pepper.

Combine the warm quinoa with the roasted vegetables in a serving bowl.

Fold in dried cranberries and fresh spinach or baby greens.

Drizzle dressing over the salad and toss. Crumble remaining feta on top.

Serve warm or at room temperature, with extra feta for a beautiful presentation.