Directions:

Heat oven to 400 degrees F. On large, rimmed baking sheet toss sweet potatoes, apples, shallot and garlic with olive oil. Roast 20 to 30 minutes or until tender.

In large saucepan, bring water to a boil. Add quinoa. Reduce heat to low and simmer 17 to 20 minutes or until water is absorbed. Remove from heat and fluff with fork.

In large bowl, combine quinoa and roasted vegetables. Add toasted hazelnuts, dried cranberries, lemon juice, thyme, cinnamon, ginger, salt and pepper, if desired.