First, cook the quinoa in 3 cups of water until tender and the water is absorbed (about 15-20 minutes). I used a rice cooker so I could set it and forget it, but you can also cook it on the stovetop. To do so, place the quinoa and water in a saucepan. Bring to a boil, reduce to a simmer, cover the saucepan, and cook until the quinoa is tender and the water is absorbed. When the quinoa is done cooking, fluff it with a fork and transfer to a large serving bowl.
Meanwhile, preheat the oven to 425 degrees Fahrenheit. Place the chopped cauliflower and beets on a baking sheet. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Toss the veggies to coat evenly, then shake to redistribute across the baking sheet. Place in the oven and roast for 20-25 minutes, until the vegetables are tender and golden. When they are done, add the vegetables to the large serving bowl with the quinoa.
Heat two tablespoons of olive oil in a large skillet over medium heat. Add the kale and sliced garlic. Saute, stirring often to prevent the garlic from burning, until the kale is bright green and just tender (about 5 minutes). Add the kale and garlic to the bowl with the quinoa and roasted vegetables.
In a small bowl, whisk together the lemon juice, 1/3 cup extra virgin olive oil, and honey. Season with a sprinkle of kosher salt and ground black pepper.
Add the almonds, pepitas, cranberries, gruyere, and Parmesan cheese to the serving bowl and pour the dressing on top. Toss until well combined. Taste and season with salt and pepper to your liking. Serve right away!