Preheat oven to 375°F (190°C).

Mix together the salt, pepper, smoked paprika, cinnamon, thyme, and cumin in a small bowl.

Chop the sweet potatoes, parsnips, and Brussels sprouts and add them together in a medium bowl. Drizzle with 2 teaspoons of the olive oil and honey and mix well.

Add spice mix to the vegetables and mix until all vegetables are evenly coated.

Place the vegetables on a sheet tray or cookie sheet covered with foil (for easy cleaning). Make sure not to overcrowd the pan and lay in a single layer in order for vegetables to roast properly.

Put the vegetables in the oven and roast until fork tender, about 30 minutes. Once finished, set aside at room temperature.

Place a medium pot over medium-high heat. Add 2 teaspoons of olive oil. Add onion and saute until translucent. Add garlic and continue to cook until you see browning on the bottom of the pot.

Deglaze the pan by adding white wine and scrape off the brown bits on the bottom of the pan. Add the vegetable stock and bring to a boil.

Add the quinoa and stir to incorporate. Reduce to a simmer, cover, and cook for about 20 minutes, or until quinoa has absorbed all of the liquid and is cooked through.

Add the beans and roasted vegetables to the cooked quinoa. Stir to thoroughly combine.

Serve 2 cups of quinoa on a plate and sprinkle with 1 teaspoon each of toasted almonds and chopped parsley. Serve.