Gluten-free Quinoa with Sweet Potatoes and Dried Cranberry Stuffing

In a medium saucepan, add 1 1/2 cups water, quinoa (both kinds), and season with a dash of salt; bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool. Put into a medium sized bowl.

Preheat oven to 375 degrees F.

Cover a baking sheet with foil, spray with non-stick spray, add sweet potatoes, onions and garlic. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.

Then, combine the sweet potatoes mixture with the cooked quinoa. Drizzle with a bit of olive oil (optional). Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.

Enjoy!

Serves 4