This is an easy quinoa salad that showcases one of my favorite ingredients: the sweet potato. Prepared with earthy spices like cumin and cinnamon, this dish develops deeply satisfying flavors that are sure to fill any fall craving.
Preheat the oven to 450 degrees. Place the sweet potato on a lined baking tray and toss with cumin, cayenne, cinnamon, olive oil, and a pinch of salt. Roast the sweet potatoes until softened, about 12-14 minutes, tossing once halfway through.
Place the quinoa and broth in a saucepan and bring to a boil. Reduce to a simmer and cook until liquid is absorbed, about 15 minutes. Fluff with a fork.
Meanwhile, heat a small skillet over medium heat. Add the walnuts and toast, tossing occasionally, until golden, about 2-3 minutes.
In a bowl combine the quinoa, sweet potatoes, walnuts, and raisins. Season to taste with salt and pepper.