Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
Remove the pot from the heat and let it sit, covered, for 5-10 minutes. Remove the lid and fluff with a fork! Let cool.
While the quinoa is cooking roast the vegetables. Preheat the oven to 425 degrees F. Line a large pan with parchment paper and add carrots and cauliflower. Sprinkle with olive oil, garlic powder, turmeric, cayenne, salt and pepper. Mix well to coat the vegetables with the oil and spices.
Roast for 25-30 minutes or until carrots and cauliflower are tender and golden. Turn the vegetables halfway through to brown evenly.
Make the dressing while the vegetables are cooking.
Once the vegetable are done. Add the quinoa to a large bowl, then add the roasted carrots and cauliflower, salad greens, cilantro and parsley. Toss with just enough dressing to moisten.
Top with microgreens and serve garnished with pistachios.