• Preheat oven to 400^o F.

To Prepare The Quinoa

• Place quinoa in a small saucepan with the water.  Bring to a boil and then reduce heat and simmer covered, for about 15 minutes, or until the water has evaporated.  Turn off the heat and let the quinoa sit, covered, for at least half an hour.  The quinoa may be cooked 2 days in advance and stored covered in the fridge.

To Cook The Sweet Potatoes

• Place the sweet potato cubes in a roasting pan and toss with 1 tablespoon of the oil.  Roast for 25 minutes, or until the cubes can be pierced with a fork.  Set aside.  

To Prepare The Dressing

• In a small bowl whisk together the remaining 3 tablespoons of oil with the vinegar, honey, cumin, cinnamon, salt and pepper.  

To Assemble The Dish

• Use a whisk to break apart any clumps of quinoa that may have formed as it cooled and transfer to a large bowl.  Add the dressing and whisk well.  Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently.  Serve at room temperature.