Warm Quinoa Salad
Cook the quinoa in the vegetable broth according to the directions on the packet. Fluff with a fork and set aside to cool.
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.
Transfer to a large rimmed nonstick baking sheet in a single layer so they cook evenly and brown. Do not overcrowd them or they will steam.
Roast for about 10 minutes. Add the pecans, toss, and cook for another 10 minutes, or until just fork tender.
Combine the sweet potato, quinoa, and balsamic vinegar in a large bowl. Serve this Quinoa Salad warm or chilled.
Refrigerate any leftover Warm Quinoa Salad in an airtight container for up to 5 days. Enjoy warm or chilled.
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