Quinoa and Roasted Vegetable Salad - Alton Brown

Ingredients

• 1 1/2 pounds sweet potato, peeled and cut into 1/4-inch pieces
• 1 pound parsnips, peeled and cut into 1/4-inch pieces
• 1 small red onion, diced
• 1/4 cup plus 2 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 cup quinoa, rinsed in cool water and drained
• 1/4 teaspoon ground cinnamon
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh thyme leaves
• 1 teaspoon finely chopped sage, about 4 medium leaves
• 1 small Gala or Honeycrisp apple, cut into 1/4-inch pieces
• 3 ounces roasted pepitas