Directions

1. Rinse the quinoa with running water and transfer to a medium-sized pan. Add the water or chicken stock. Bring to a boil, reduce heat to minimum and let cook for 20 minutes with the lid on. Reserve.
2. Preheat the oven to 200 ºC (400 ºF).
3. Line a baking sheet with aluminum foil and set aside.
4. In a large medium bowl, combine the sweet potatoes, olive oil, garlic, oregano, cumin, cayenne pepper and salt. Pour onto the aluminum foil-lined sheet. Cook in the oven for 15 minutes or until the sweet potatoes are baked and almost tender. Let cool on the sheet for 5 minutes. 

Caramelized nuts

1. Heat a small pan on medium-high heat, and add the nuts and honey. Stir constantly for 3 to 5 minutes until the honey begins to caramelize and turn brown.
2. Transfer the nuts onto a sheet of parchment paper and let them cool completely.

Dressing

1. In a small bowl, with a whisk, mix the olive oil, lemon zest and juice, cumin, garlic and honey. 
2. Add the dressing to the mix of quinoa and sweet potato; mix well to combine.
3. Add the cherries, quinoa, goat cheese and nuts. Garnish with additional goat cheese and basil, to taste.