White & Red Quinoa with Roasted Sweet Potato, Almonds, Cranberries and a Raw Tahini & Grape Molasses Drizzle

This is my gluten-free, tabbouleh-inspired salad, combining herbs with quinoa instead of bulgur wheat. It has the same satisfying nutty and herby flavours of a traditional tabbouleh. I mix the white and red quinoa together, as the red adds complexity with its crunch and nutty flavour, which is balanced by the fluffier, milder white quinoa. But you can just use one type. This deliciously nutritious dish can be a side or a light vegan meal in its own right.