Wash and dice sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
Cook quinoa according to package directions.
In a large bowl, whisk together remaining olive oil, lime juice, cumin, salt, and pepper.
Add cooked quinoa, roasted sweet potatoes, red onion, and cilantro to the dressing. Toss to combine.
Serve warm or cold.
Notes
Feel free to add other vegetables like bell peppers or black beans for extra flavor and nutrients. For a spicier kick, add a pinch of cayenne pepper to the dressing.