1. Soak quinoa in a bowl of water for half an hour. Drain.
2. Bring a three to four-quart pot of water to a boil. Add quinoa and return to boil. Lower heat; continue cooking, uncovered, for about eight to nine minutes. Drain well and set aside.
3. Meanwhile, prepare the sweet potatoes. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. Mix the sweet potato cubes, olive oil, salt, and pepper until well combined. Pour onto a parchment-lined baking sheet and roast for about 20 minutes or until they’re softened, but not too soft. (You don’t want them falling apart.) Mix midway, if necessary.
4. In a large bowl, combine the quinoa, sweet potatoes, scallions, dried cranberries, and parsley. Whisk together the dressing ingredients in a small bowl, or shake in a small jar. Taste and adjust seasoning if desired. Pour over salad and toss all together. Garnish with almonds and chopped parsley, if desired. This salad stays fresh for three to four days.
Soaking the quinoa and cooking it in a lot of water helps remove the bitter taste, and actually fluffs the quinoa kernels, giving them a mild, pleasant taste.