Start by rinsing quinoa under cold water in a fine-mesh strainer. Meanwhile, peel and chop the sweet potatoes and dice the apples.

Preheat your oven to 425°F (220°C). Toss the sweet potatoes with olive oil, cinnamon, and smoked paprika, then roast for about 25 minutes.

Bring 2 cups of water to a boil in a saucepan. Add the rinsed quinoa, reduce heat, and simmer for approximately 15 minutes.

In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, and chopped apples. Add toasted pecans.

Drizzle the salad with apple cider vinegar and olive oil. Toss gently to combine.

Garnish with freshly chopped parsley and serve warm or at room temperature.