Preheat the oven to 375F.

Dice the sweet potatoes into small cubes, and prep the brussel sprouts two ways: half quartered for roasting and half thinly shredded to have raw.

Toss the cubed sweet potatoes and the quartered brussel sprouts with the neutral oil, kosher salt, paprika, and black pepper.

Put them evenly on a baking sheet and roast for 30 minutes.

While that goes, prep the vinaigrette. Whisking vigorously, add the dijon mustard and lemon juice to the extra virgin olive oil; this will create an emulsification. Season it and reserve it for later.

In a medium sized pot, bring two cups of stock to a boil.

Add 1 cup of the Bob’s Red Mill Tri-Color Quinoa as well as some extra virgin olive oil.

Give it a quick stir, cover with a lid, and reduce to a simmer for 15 minutes.

After that, turn off the heat and let it rest for five minutes, covered.

While the quinoa simmers, lightly toast the pepitas in a pan over medium-low heat, being careful so as not to burn them.

Season with salt if you desire, and reserve.

Ultimately, by the time the vegetables are finished roasting everything else should be finished!

Fluff the quinoa and add ¾ of the vinaigrette and toss together.

In a bowl or plate, add a big scoop of the quinoa, followed by the raw brussel sprouts, then the roasted vegetables, goat cheese, pomegranate seeds, and the pepitas.

Add any additional vinaigrette on top and enjoy!