Step 1

Preheat your oven to 425° F (220° C). Lightly coat a baking sheet with oil (I used coconut oil).

Step 2

Place the sweet potato cubed in a single layer on the prepared shaking sheet. Roast them for 15 minutes or until just tender.

Step 3

Meanwhile, in a saucepan, combine the quinoa and stock. Bring to a boil, then cover and simmer on low heat for 15 minutes, until the quinoa is light and fluffy and the water has been absorbed. Remove from heat and set aside, covered, to absorb any remaining liquid.

Step 4

Transfer cooked quinoa to a serving bowl. Add the roasted sweet potatoes, dried cranberries, green onions, cilantro, pepitas, and salt and pepper. Set aside.

Step 5

In a small bowl, whisk together garlic, mustard, vinegar, maple syrup, olive oil and lemon juice. Add to the quinoa salad and toss until well coated.