Rinse quinoa and add to a large saucepan. Add stock and bring to a boil. Once boiling, cover and reduce heat to low or medium-low so that the liquid is at a simmer. Cook 10 minutes until tender and the little spiral "tails" appear.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes.

On a lipped sheet pan or in a baking dish, add sweet potato and coat with remaining olive oil. Sprinkle with salt and roast at 375F for 15 to 20 minutes until tender. Set aside to cool.

In a large bowl, combine quinoa, onions, sweet potato and spinach. Stir to combine. Ingredients should still be slightly warm so spinach will wilt. Add dried cranberries and walnuts, stir to combine.

Top with gorgonzola cheese.