Cook quinoa in a rice cooker or according to package directions.
Preheat oven to 425 degrees and line baking sheet with aluminum foil.
Place the diced beet and sweet potato on the baking sheet. *
Toss cinnamon with the diced sweet potato.
Bake sweet potato and beet for 25 minutes or until tender.
Meanwhile prepare dressing. Mix balsamic vinegar, olive oil, honey, mustard, salt, and pepper to taste. *
In a large bowl, toss together sweet potato, quinoa, greens, beets, apple, cranberries, and pecans. Drizzle with dressing and toss to coat. *