Add the quinoa, water, and salt into a pot, place on the stove on high heat, and bring to a boil. Once boiling, reduce the heat to medium-low, partially cover the pot with a lid, and let the quinoa cook for 15-20 minutes or until all the water is absorbed. This next step is key; turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water.

While the quinoa cooks, add the squash, onion, and chickpeas to the prepared sheet pan. Drizzle generously with olive oil and salt and toss to combine. Roast the veggies and chickpeas for 25-30 minutes or until the squash and onion are slightly charred and the chickpeas are golden brown and crispy.

While the quinoa and veggies roast, prep the dressing. Add all of the ingredients into a large jar and whisk well. Taste and adjust for salt and maple syrup as needed. I like the dressing on the sweeter side, but I would start with just 1 tbsp of syrup and the extra tbsp of syrup if you want it sweeter.

At this point, both the quinoa and veggies should be done. Add the quinoa into a large serving bowl, followed by the roasted veggies, chickpeas, dill, and parsley. Pour over half the dressing and toss to combine. Taste and add more dressing and salt as needed. Serve immediately while the salad is still warm! Feel free to add some crumbled feta and pepitas (pumpkin seeds) as well.