Sweet Potato, Pecan and Cranberry Quinoa Salad

I love the versatility of quinoa, and I feel like I have only just started to explore it. One of the many ways it can be used is in a salad, and this is a unique one. It is easy to make and low on ingredients but very filling, very healthy and gluten free! Would make a great lunch or dinner.

The original recipe can be found here. Mine consisted of...
- sweet potato
- olive oil
- salt and pepper
- pecans
- quinoa
- parsley
- craisins
- lemon juice
- water

How to make it:
1. Preheat your oven to 390 degrees, peel and dice half of a sweet potato. In a bowl, toss diced sweet potato with 2 tbsp of olive oil, salt and pepper. Transfer them to a baking tray and cook them in the oven for 30 mins.
2. While sweet potato is baking, prepare your quinoa. Place half a cup quinoa and 1 cup of water in a pot, bring to a boil and let simmer until water is absorbed.
3. For the dressing, combine half a tbsp of olive oil, half a tbsp of water, a splash of lemon juice and some salt and pepper in a small bowl.
4. Once sweet potato is out of the oven and cooled, combine in a bowl with quinoa, craisins, pecans and some chopped parsley. Drizzle with dressing and toss.