Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

In a small bowl, toss together the vegetables, oil, and seasonings. Transfer to the baking sheet and arrange in a single layer. Roast for 25–30 minutes or until veggies are golden, flipping halfway through the roasting time.

Place quinoa and water in a small pot. Bring to a boil; reduce heat and cook, covered, for 15 minutes. Remove from heat and fluff with a fork. Replace lid and allow quinoa to steam for about 10 minutes.

Combine all ingredients in a medium-sized bowl. Taste and adjust seasoning if necessary.

After the quinoa is finished steaming, transfer to a large bowl, together with roasted veggies, scallions, cilantro, parsley, and dried cranberries. Mix to combine.

Pour dressing over salad immediately before serving.