Preheat oven to 400 degrees.
Slice bottom off brussels sprouts & cut in half. Place in medium mixing bowl.
Wash beets and cut into bite sized chunks and place in bowl with brussels sprouts.
Slice 1 lemon into about ½ inch slices and add to mixing bowl. Reserve other lemon for juice for dressing.
Pour in 2 tbsp. olive oil and salt & pepper to taste. Mix well.
Place on large rimmed baking pan and roast about 35-40 minutes tossing at least once during cooking process.
Meanwhile cook quinoa according to package directions.**
Chop greens and mix with cooked cooled quinoa.
Add ¼ cup lemon juice and ¼ cup olive oil + 2 tbsp. to quinoa & greens mixture and combine well.
Top with roasted veggies and toss.
Optional toppings: pumpkin seeds & pomegranate seeds.