Preheat oven to 425 degrees Fahrenheit.

In a large bowl, mix together the orange juice, olive oil, salt, thyme, ginger, and garlic. Add the diced carrots, beets, and sweet potato. Mix until well coated.

Line a baking sheet with Gefen Parchment Paper. Pour the vegetables onto the baking sheet. Roast at 425 degrees Fahrenheit for 25 minutes.

Pour the raw quinoa into a fine mesh strainer. Rinse under cold water. Place the rinsed quinoa, water, and olive oil into a pot.

Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes. Shut off the fire, leave covered for another five minutes, then fluff with a fork.

Place the quinoa in a bowl and mix in the roasted vegetables.

Add the orange and zest just prior to serving. Eat hot or cold, and enjoy!