Preheat your oven to 425°F (220°C).

Prepare the sweet potatoes by peeling and cubing them into 1-inch pieces.

Spread the sweet potatoes on a large baking sheet lined with parchment paper.

Drizzle with 2 tablespoons of olive oil, then sprinkle with cumin, paprika, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated.

Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through.

Let them cool slightly after roasting.

Rinse the quinoa under cold water using a fine-mesh strainer.

Cook the quinoa by combining it with 2 cups of water and a pinch of salt in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.

Remove from heat, let it sit covered for 5 minutes more, then fluff with a fork.

In a large serving bowl, combine the cooked quinoa and roasted sweet potatoes. Drizzle with the remaining tablespoon of olive oil and gently toss.

Add the crumbled feta cheese and chopped fresh parsley, folding everything together carefully.

Taste and adjust the seasoning with additional salt and pepper as desired.

Serve warm or at room temperature, or refrigerate and enjoy cold for up to 4 days.