Roasted Winter Vegetable Quinoa Salad

1 cup uncooked quinoa 1 delicata squash 1 half head purple cabbage 2 shallots 2 blood oranges 3 tbsp olive oil 1 tbsp red wine vinegar 1 tsp Dijon mustard seeds from half a pomegranate handful of Italian parsley 1 clementine salt and pepper to taste Preheat the oven to 400F. Cook quinoa in 1 3/4 cup of water in a medium saucepan with a good pinch of salt. Set aside until ready to assemble the salad. Cut the cabbage, delicata squash, and shallots into large chunks. Toss with some olive oil, salt and pepper, and the juice of one of the blood oranges. Be generous with the salt on the vegetables. Roast on a baking sheet until the vegetable are tender - about 30-40 minutes. In a large bowl or platter, spread out the quinoa and top it with the roasted vegetables. Peel and slice the clementine so you get a good cross section of the whole fruit and add that to the salad. Sprinkle pomegranate seeds over top of the salad along with some chopped fresh parsley. Make a quick vinaigrette by whisking together the juice of one blood orange, red wine vinegar, Dijon mustard, olive oil and a good pinch of salt and pepper. Drizzle the vinaigrette over the salad and serve.