Roasted Vegetable Quinoa Salad

Preheat the oven to 200 degrees on the top and bottom heat setting and ensure it is well heated.

Peel the sweet potatoes and beets, then chop them all into cubes of equal size.

Place the chopped vegetables on a baking tray. Drizzle 1 tablespoon of olive oil and a pinch of salt over them and mix with your hands. Bake in the preheated oven for approximately 25 minutes until they soften and the tops are lightly browned.

Meanwhile, rinse the quinoa thoroughly with plenty of cold water using a strainer. Place it in a small pot, add 2 cups of water, and bring to a boil. After the water boils, reduce the heat, cover, and let it cook for approximately 15 minutes until the quinoa has completely absorbed the water. Remove the cooked quinoa from the heat and let it cool to room temperature and fluff up.

To prepare the sauce in a small bowl; whisk the olive oil, apple cider vinegar, salt, freshly squeezed orange juice, and orange zest thoroughly with a wire whisk until it reaches a smooth consistency.

Place the washed and dried arugula in a wide and deep salad bowl to form the base. Add the cooked quinoa that has reached room temperature on top.

Add the hot sweet potato and beet cubes from the oven onto the quinoa in the bowl.

Drizzle the prepared orange vinaigrette sauce over the salad and mix gently so that all ingredients absorb the sauce evenly.

Serve by sprinkling crumbled feta cheese and crunchy pumpkin seeds over the salad.