Red Quinoa Salad with Roasted Vegetables | That Salad Lady

Ingredients

• 3 cups cooked red quinoa, 1 cup uncooked*
• 6 cups red kale, chopped into bite-sized pieces**
• 3 medium red beets, peeled and diced (1/2 inch cubes)
• 6-8 rainbow carrots, sliced into oval planks (1/4 inch across)***
• 6-8 radishes, diced into small chunks
• 1 cup raw walnut halves (almonds, pecans or cashews work too), toasted or candied****
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons pure maple syrup*****
• 1/2-1 teaspoon ground cinnamon
• 1 tablespoon water
• Pinch of kosher salt
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon style grainy mustard
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley