Preheat your oven to 400 degree F

Line a baking sheet with parchment paper

While your oven is preheating, peel and cut your sweet potatoes into ½ inch pieces.

Place potatoes in a bowl and drizzle 1T of coconut oil over them along with a few pinches of salt and pepper then massage the oil in.

Lay them out onto the baking sheet and bake for 20 minutes. Mush them around a bit and then bake for another 15-20 minutes depending on how crunchy you like them.

Rinse your quinoa in 3 changes of water until the water becomes clear.

Then, in a medium sized saucepan (about 2 qts) over medium high heat, toast your quinoa for about 3-5 minutes, stirring occasionally.

While your quinoa is toasting, mince the shallots and coarsely chop the goldenberries.

Add water, shallot, and godenberries to the quinoa. Bring to a boil, cover, and reduce heat to low; cook for about 12-15 minutes or until the water has evaporated.

Once it’s finished cooking, let it sit for 5 minutes and then fluff with a fork.

While the quinoa & potatoes are cooking, prep your dressing and garnishes.

Rinse and chop the parsley and mint then set aside.

Grate the orange peel and then cut the orange in half. Squeeze the juice out of one half then remove the pieces from the other half and chop into bite-size pieces.

Using a mason jar, add your oil, maple syrup, the orange juice & pieces, and the spices and shake up and set aside.

If your pine nuts aren’t already toasted, toast them in a skillet until they become fragrant and begin to turn golden and brown in spots.

Put the quinoa in a medium sized bowl, pour in the dressing and toss to combine. Add in your sweet potatoes, parsley, mint and pine nuts and toss again.