Step 1: Cook the Quinoa

1. Rinse Quinoa: Rinse quinoa under cold water in a fine mesh strainer to remove any natural bitterness.
2. Cook Quinoa: In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed.
3. Rest and Fluff: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 2: Roast the Sweet Potato

1. Prepare Sweet Potato: Preheat your oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper.
2. Roast: Spread sweet potato on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.

Step 3: Roast the Beets (if not pre-roasted)

1. Prepare Beets: Wash and wrap each beet individually in aluminum foil.
2. Roast: Place in the oven and roast at 400°F (200°C) for 45-60 minutes or until a knife slides in easily.
3. Cool and Dice: Let cool slightly, then peel and dice.

Step 4: Make the Dressing

1. Combine Ingredients: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper.
2. Adjust Consistency: Add water gradually, whisking until the dressing reaches your desired consistency.

Step 5: Assemble the Salad

1. Combine Salad Ingredients: In a large mixing bowl, combine cooked quinoa, roasted sweet potato, diced beets, baby spinach, red onion, feta cheese (if using), and walnuts.
2. Dress the Salad: Drizzle the creamy lemon tahini dressing over the salad. Toss gently to coat all ingredients evenly.

Step 6: Serve

1. Serve Immediately: Enjoy your colorful and nutrient-packed salad fresh.
2. Optional: Refrigerate for later—this salad tastes great chilled!