Rinse the quinoa. Cook it according to the instructions on the package.
Peel and dice the onion.
Peel the sweet potatoes and cut them into small cubes.
Heat a large pan with olive oil. When hot, sauté the onion until translucent.
Add the sweet potatoes and caramelize with the onion for 15 minutes over medium to high heat. Stir regularly.
In the meantime, wash the mushrooms and cut them into slices. Wash and drain the spinach.
After 15 minutes, add the mushrooms to the pan and cook for 5 more minutes.
Finally add the spinach and the apple cider vinegar. Season with salt and pepper. Stir until everything is combined. Let sit on low heat for 5 minutes.
Serve with the quinoa. Top with macadamia or cashew nuts for some crunch.