If you are a fan of the salty/sweet combo I definitely recommend this recipe.
I have been making it for years.  Feel free to adjust it to your needs by adding extra veggies or a protein.

Preheat oven to 400 degrees.

Start by rinsing your quinoa.  If you don’t rinse it, the dish will taste a little “off”.

Place the quinoa into a large saucepan and add 2 cups of water.  Bring it to a boil and then simmer for 15 minutes, or until the water is evaporated.  Turn off the heat and let the quinoa sit covered.  Allow to rest.

Place the sweet potato cubes into a raosting pan and toss with 1/2 T. olive oil.  Bake for 25-30 minutes or until you can pierce the cubes with a fork.  Set aside.

Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often (around 5 minutes).  Set aside.

In a small bowl, place the remaining 3 T. oilive oil, vinegar, honey, salt, pepper, cumin, and cinnamon.  Whisk well.

Break apart the quinoa seeds.  Add the vinaigrette and mix.

Add the sweet potatoes, pine nuts, cranberries,  green onions, and mix gently.

Can be served warm or as a cold salad.

INGREDIENTS:

1 cup quinoa, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch cubes, all around rhe same size
3 1/2 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts
4 teaspoons apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/3 cup dried cranberries
4 scallions, sliced

INSTRUCTIONS:

Preheat oven to 400º F. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one, hour or preferably, three hours.

Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside.

In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa; I add it all. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently.

#choosejoy

Recipe from The Kitchn