1 medium sweet potato, peeled and cut into ½ inch cubes
3 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts
4 tsp. apple cider vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. ground cumin
1/2 tsp. cinnamon4 scallions, sliced
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.
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.
Spray a deep 8X8-inch baking dish with non-stick olive oil or coconut oil spray.
In a small bowl, place the remaining three tablespoons olive oil, vinegar, 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.
Add the sweet potatoes, pine nuts, and scallions and mix gently. Serve at room temperature.