In a medium sized pot/pan with a lid, sauté onion in avocado oil over medium heat until onions are translucent and turning golden brown.

Add wine and deglaze pan. Add quinoa and mix well with onions.

Add water and cook quinoa according to package directions.

In the meantime, preheat oven to 400 degrees Fahrenheit. Drizzle sweet potatoes with one tablespoon oil, salt, pepper and 1/4 teaspoon cinnamon.

Roast for about 20-30 minutes, until soft.

Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 teaspoon salt, honey, garlic and pepper.

Mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans.

Top with dressing.