Roasted Vegetable Quinoa Salad

Ingredients

• 3 medium beets, trimmed, peeled, and cut into thin wedges
• Cooking spray
• 1 small zucchini, trimmed and cut into 1-inch pieces
• 1 cup small fresh cremini or button mushrooms, halved
• ¼ teaspoon salt plus 1/8 teaspoon, divided
• ¼ teaspoon ground pepper
• 2 cups water
• 1 cup quinoa or red quinoa, rinsed and drained
• ¼ cup white-wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh Italian parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 ounce semisoft goat cheese or reduced-fat feta cheese, crumbled

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