Preheat oven to 350 degrees F. Line a small baking sheet with foil, place pecans on it and cook in the preheated oven for ~5 minutes, just until you start to smell the pecans. Be careful not to burn. Pecans are very easily scorched.

When the pecans are done, remove from the oven, increase oven temperature to 375 degrees F and lightly grease a large baking sheet with nonstick cooking spray. Toss the sweet potato chunks with the oil and 1/4 tsp. of the salt until the sweet potato is thoroughly coated.

Spread the sweet potato chunks out on the prepared baking sheets in a single layer and roast in the preheated 375 degrees F oven for 20 minutes (you don't want them overcooked, since they'll be cooking more in the quinoa later). While the sweet potato is cooking, make your quinoa.
Note: When the sweet potato is done, leave the oven on, still at 375 degrees F, as you'll need it again.

Place the quinoa, 1 cup of the water and 1/4 tsp. of the salt in a medium-sized saucepan and bring to a boil. As soon as it starts boiling, reduce heat, cover and simmer for 10 minutes, then turn the burner off and leave the covered pan on the burner for 10 minutes (DO NOT lift the lid at all during this time). When the 10 minutes sitting time is done, remove the cover and fluff the quinoa with a fork.

When the quinoa is done, remove the cover and add in the sweet potato, chives, coriander, poultry seasoning, dried cranberries, pecans, remaining 3/4 tsp. of salt and remaining 1+1/2 cups water and stir gently until everything is combined
Note: The mixture will be liquidy. It's supposed to be, because the quinoa continues to cook in it in the oven, plus the dried cranberries and pecans soak up moisture during baking.

Place the stuffing mixture into a baking dish that has been lightly greased with nonstick cooking spray (I used a 1.5 quart oval baking dish). Bake on rack in the center of the preheated 375 degrees F oven for 10 minutes. Then, remove the stuffing from the oven, increase oven temperature to 500 degrees F and move the rack up to the top of the oven. Stir up the stuffing a bit, then place back in the oven and continue to cook for ~8-10 minutes more until the top of the stuffing becomes golden brown and slightly crisp.

Remove from oven and allow to sit for a few minutes, then garnish with some chopped fresh parsley, if desired, and serve (or serve as is).