Prepare the quinoa. Bring the liquid to a boil, add quinoa and thyme, cover, lower heat to simmer and cook for 15 minutes. Remove from heat and fluff with fork. Set aside.
Prepare roasted vegetables while the quinoa cooks. Toss the chopped vegetables, onions, garlic, thyme, salt and pepper in a splash of olive oil to lightly coat.
Line a baking sheet with aluminum foil and spray with cooking oil. Spread the vegetables on the pan and cook for 8 minutes. Remove and stir vegetables. Cook for 10-15 minutes, until evenly roasted.
Prepare the dressing by stirring all the ingredients until smooth. Combine with the quinoa, nuts, dried fruit and roasted vegetables. Serve warm or chilled.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/quinoa-apple-cider-salad/