Step 2. Combine the sweet potatoes, shallot, garlic, thyme, rosemary, and cinnamon, salt, and pepper in a large bowl. Add a drizzle of olive oil and toss until evenly coated.
Step 5. Combine the sweet potato, quinoa, and balsamic vinegar in a large bowl. Serve this Quinoa Salad warm or chilled.
Storage: Refrigerate any leftover Warm Quinoa Salad in an airtight container for up to 5 days. Enjoy warm or chilled.