Place quinoa and water into a medium-sized saucepan and bring to boil.

Allow to simmer for 10-15 mins until all the water has been absorbed and remove from heat. Use a fork to fluff up the quinoa and set aside to cool.

Chop all the veggies except for the spinach into relatively similar sized pieces and place on some parchment paper on a baking tray.

Bake for 40-45 mins at 350F or until the veggies are tender.

Chop the spinach and mix with the roasted veggies.

Add the cooled quinoa and mix thoroughly.

Serve either immediately or store in the refrigerator for a hearty salad whenever you wish.