Sweet Potato and Dried Cranberry Quinoa

1 onion 
1 tbsp avocado oil
2 tbsp white wine 
1 cup quinoa 
1 large or 2 small sweet potatoes, cubed (potato could be peeled or not)
3 tbsp extra virgin olive oil, divided 
1/2 tsp cinnamon 
3/4 tsp sea salt, divided
Freshly ground pepper 
1/2 cup craisins
1 cup fresh parsley, chopped
1/2 cup pecans, chopped 
Zest of 1/2 lemon
1-2 cloves garlic, minced
1 tbsp honey

In a medium sized pot/pan with a lid, sauté onion in avocado oil over medium heat until onions are translucent and turning golden brown. Add wine and deglaze pan. Add quinoa and mix well with onions. Add 2 cups water and cook quinoa according bro package directions. 
In the meantime, preheat oven to 400°F. Drizzle sweet potatoes with 1 tbsp oil, salt, pepper and 1/4 tsp cinnamon. Roast for about 20-30 minutes, until soft. 
Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 tsp salt, honey, garlic and pepper. 
Assemble quinoa – mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans. Top with dressing.

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