1 1/2 teaspoons olive oil
1 small lemon, juiced
1/8 teaspoon cumin
1 garlic clove, minced
1 teaspoon honey
2 tablespoons finely diced fresh basil leaves
1/2 cup uncooked quinoa
2 medium sweet potatoes, cut into 1 inch cubes
1/2 tablespoon olive oil
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 cup pitted and diced sweet dark red cherries
1/4 cup goat cheese crumbles
1/4 cup walnut halves & pieces
1 tablespoon coconut sugar (brown sugar also works)
1 1/2 teaspoons coconut oil


1.Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
2.While oven is preheating you can start cooking the quinoa. Add 1 cup of water and 1/2 cup quinoa to a medium saucepan; place over high heat and bring to a boil. Once water and quinoa are boiling, reduce heat to low, cover and cook for 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork. Pour into a large bowl.
3.While quinoa is cooking you can roast the sweet potatoes: In a medium bowl, toss sweet potatoes, olive oil, garlic, oregano, cumin, cayenne pepper and salt together. Pour onto prepared foil-lined sheet and place in preheated oven for 15 minutes or until sweet potatoes are roasted and almost fork tender. You don't want them to get mushy, so I find that 15 minutes is perfect. Once done, you can allow them to cool on the baking sheet for 5 minutes before transferring them to the bowl with the quinoa.
4.While sweet potatoes and quinoa are cooking, you can start preparing the candied nuts: Heat a small saucepan over medium-high heat and add walnuts, coconut sugar and coconut oil to a small saucepan; stir constantly until the sugar begins to melt, caramelize and turn golden. This should take 3-5 minutes. Transfer nuts to a piece of parchment paper and allow to cool completely.
5.Prepare dressing by whisking olive oil, lemon juice, cumin, garlic, honey and basil together in a small bowl. Add dressing to the quinoa and sweet potato mixture; stir well to combine. Fold in cherries, goat cheese and walnuts. Garnish with extra goat cheese and basil, if desired. Serves 4. Enjoy!

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