Preheat the oven to 400ºF.

Line a baking sheet with parchment paper.

Spread the butternut squash onto half of the baking sheet and the beets onto the other half.

Drizzle the olive oil over the vegetables and sprinkle with ¼ teaspoon salt.

Rub the oil over the vegetables to distribute evenly, taking care not to mix them together.

Roast until tender and brown in spots, 30-40 minutes.

While the vegetables roast, bring the quinoa and water to boil over high heat.

Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the quinoa is fluffy.

Transfer to a large mixing bowl and fluff with a fork.

Cool for 10-15 minutes until warm but not hot.

Gently mix in the carrots, pumpkin seeds, onion, raisins, parsley, and roasted vegetables.

Drizzle with the lemon juice and maple syrup.

Toss to combine.

Season to taste with salt and pepper.

Toss again.

May be served warm, room temperature, or chilled.