I can't believe I haven't shared this recipe yet. I've long since lost the original so I can't cite the source of inspiration, but this is how I make it. The combination of cumin, cayenne, and maple syrup is divine. Yams and red pepper provide earthiness and sweetness, and quinoa, as we all know by now, is one of the healthiest things you can possibly consume. The dish scales up easily for a crowd, is best eaten around room temperature, and would certainly travel well. It's absolutely delicious and goes with just about anything; I've served it with everything from steak to salmon to chicken, salmon being our favorite. Sold? Yay! Let's make it!
I've used all manner of sweet potato in this recipe, garnet yams being my favorite, but any will do. Just don't use a regular potato here, it won't be nearly as interesting.