Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Toast for a few minutes until quinoa starting to brown. Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15-20 minutes until quinoa cooked through.
Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
Place in single layer on baking sheet and roast in preheated oven until cooked through. The beets and sweet potatoes with need 40-45 minutes, the asparagus will need 20 minutes and the cauliflower will need 25 mins.
Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.