> 2 large sweet potatoes
> 4 tbsp olive oil, divided
> 1 1/2 cups Nature's Promise® organic tricolor quinoa
> 1/2 small red onion
> 1/4 cup red wine vinegar
> 2 tsp sugar
> 4 oz gorgonzola
> 2 tbsp chopped parsley
Preheat oven to 425°F. Peel and cut the sweet potatoes into ½-inch chunks. Toss with 1 tbsp oil. Season with salt and pepper. Spread onto a foil-lined baking sheet. Roast 20–25 min., until tender, flipping halfway through.
Meanwhile, cook the quinoa according to package directions. Cut the onion into thin rounds. In a medium microwave-safe bowl, combine the vinegar, sugar, and ¼ cup water. Microwave 1 min., until hot. Stir in onions and set aside.
When quinoa is cooked, toss with remaining 3 tbsp oil and roasted sweet potatoes. Season with salt and pepper to taste. Transfer to a large serving platter.
Break up the gorgonzola and arrange on top. Drain the onions, pat dry with paper towels, and sprinkle on top, along with the parsley.