Peel the sweet potatoes, rinse and cut into 1x1 cm cubes. In a bowl, mix some salt, pepper and smoked paprika with the olive oil. Place on a baking sheet lined with parchment paper and bake in the oven for about 10 to 15 minutes. Be careful not to let the diced potatoes get too soft.
Let the potatoes cool down.
Place the quinoa in a sieve and rinse under running water. Bring the quinoa to a boil with twice the amount of water. Reduce the heat to low and let simmer, covered, for about 15 minutes. When the quinoa has absorbed the water, remove the pot from the stove and let the quinoa soak for another 10 minutes.
Open the lid and fluff the quinoa with a fork and let cool.
Wash the spinach carefully in cold water and then drain well in a colander.
For the dressing, peel and finely chop the garlic. Then mix with all the other ingredients in a screw-top jar.
Roughly chop the spinach and place in a bowl. Gently mix in the cooled quinoa.
Add the diced sweet potatoes and dried cherries. Finally, halve the avocado, deseed, peel and cut into small cubes.
Fold the avocado into the salad along with the dressing. (Maybe not pour all the dressing over it right away)