Preheat oven to 350 degrees. Combine quinoa and water in a sauce pan and bring to a boil, then simmer, covered, over low heat until tender, about 15-20 minutes. Set aside to cool. Roast beets in foil for one hour then set aside to cool in a large mixing bowl. When cool enough to handle, peel and chop beets into small pieces. Place in a medium bowl and add frozen butternut squash, quartered cherry tomatoes, and beans. In a small bowl, whisk together the olive oil, vinegar, lemon juice, mustard, salt, pepper, oregano, basil and red peppers. Gently fold the vegetable mixture into the quinoa then drizzle the bowl with dressing. Serve immediately or portion into Tupperware to take as leftovers.