Quinoa Salad with Roasted Beets and Baby Spinach

Name: Quinoa Salad with Roasted Beets and Baby Spinach
Ingredients: 2 beets, trimmed and quartered; 1 tablespoon olive oil; Sea salt and freshly ground pepper, to taste; 1/4 cup extra-virgin olive oil; 1/4 cup freshly squeezed orange juice; 2 teaspoons gluten-free tamari sauce, preferably organic; 1 teaspoon balsamic vinegar or rice vinegar; 1 tablespoon raw agave nectar or local honey, preferably organic; 3 cups cooked quinoa; 1 cup chickpeas; 2 handfuls baby spinach leaves; 1 orange, peeled and cut into bite-sized pieces; Crumbled goat cheese or slivered almonds, for serving (optional)