Rinse quinoa and combine with water in a saucepan. Bring to a boil, reduce to simmer, cover and cook for 15 minutes. Let sit covered for 5 minutes before fluffing.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss sweet potatoes, Brussels sprouts, and chickpeas with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes, stirring halfway through.

In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic until smooth.

In a large mixing bowl, combine cooked quinoa and roasted vegetables. Fold together.

Add dried cranberries, fresh greens, and crumbled feta. Pour dressing over and toss gently.

Serve warm, at room temperature, or chilled. Top with reserved feta if desired.