Cinnamon Sweet Potato Stew with Spinach Over Quinoa - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 Yellow Onion (small dice)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt (divided, possibly more to taste)
• 1 ⁄ 4 teaspoon Dried Thyme
• 1 ⁄ 4 teaspoon Garlic Powder
• 1 ⁄ 2 teaspoon Cinnamon
• 1 cup Quinoa
• 2 cups Water
• 2 cups Vegetable Stock
• 1 pound Sweet Potato (garnet yam, about 2 large)
• 1 15-ounce can Crushed Tomatoes
• 3 ⁄ 4 pound Baby Spinach
• 2 Tablespoons Unsalted Butter (optional)
• 1 Lemon (juiced)