Cook the Quinoa:

• Rinse the quinoa under cold water to remove any bitterness.
• In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Roast the Beetroots:

• Preheat the oven to 400°F (200°C).
• Place the diced beetroots on a baking sheet, drizzle with a little olive oil, and season with salt and pepper.
• Roast in the oven for 25-30 minutes, or until tender, stirring halfway through cooking.

Prepare the Dressing:

• In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

Assemble the Salad:

• In a large salad bowl, combine the cooked quinoa, roasted beetroots, baby spinach, red onion, feta cheese (if using), walnuts, and parsley.
• Drizzle the dressing over the salad and toss gently to combine.

Serve:

• Serve immediately or refrigerate for later. This salad can be enjoyed warm or cold.