Cleaning out the fridge quinoa salad

I had a few things lingering at the bottom of my produce drawer from last week's box from Irv and Shelly's that were begging to be roasted and tossed together with some quinoa and harissa for a quick healthy dinner. I let the roast veggies and the quinoa cool before throwing it all together to make it feel lighter and more summery, but I think it would also be excellent hot.

1 cup quinoa, cooked according to package directions
5-6 small beets, sliced
1 1/2 c. cubed butternut squash (I had some already cut up and frozen leftover from a recipe a few months back)
1 small spring onion, sliced
1-2 tablespoons olive oil
a healthy pinch each of cumin, coriander, aleppo pepper
a few grinds of salt and pepper
1 teaspoon chile pepper flakes
2 cloves garlic, chopped
1 c. roughly chopped swiss chard
1 c. roughly chopped beet greens
2 tablespoons harissa

In a medium bowl, toss the beets, squash, onion, some of the olive oil, cumin, coriander, aleppo, and salt and pepper. Spread out on a cookie sheet and roast in a 350F oven for about 35 minutes, moving them around with a spatula about halfway through. While the veggies are roasting, cook the quinoa according to package directions. When finished, rinse with cold water and set aside. Next, saute garlic, chile pepper flakes, and greens in the rest of the olive oil until greens are just beginning to wilt, put aside. When the beets and squash are finished, remove from oven and let cool. Toss greens, quinoa and roasted veggies together, with harissa and a bit more olive oil as needed. Enjoy!