• ¹⁄₃ cup (57 g) dry quinoa
• 132 mL (132 g) water

In a heavy-bottomed saucepan, bring the water to a boil over medium-high heat. Stir in the quinoa, and when the water returns to a boil, lower the heat, cover, and simmer for 15 minutes. Remove from the heat and keep covered a further 5 minutes. Fluff the quinoa with a fork.

• 5 oz (151 g) sweet potatoes
• 1 tsp (4 g) extra-virgin olive oil

Preheat the oven to 375°F. Slice the sweet potato in half lengthwise. Brush the cut sides with olive oil, then place face down on a small baking sheet. Bake for 35 to 40 minutes or until the flesh feels tender but not mushy when you insert a small sharp knife into the potato. Remove from the oven and set aside to cool. Peel off the skin and discard. Cut the sweet potato into 1/2-inch cubes.

• 1 clove garlic
• 2 Tbsp (30 g) apple cider vinegar
• 1 Tbsp, 1 tsp (26 g) maple syrup
• 1 tsp (5 g) dijon mustard
• 100 mL (91 g) extra-virgin olive oil
• ¹⁄₈ tsp (1 g) salt
• ¹⁄₂ tsp (1 g) freshly ground black pepper

In a blender, combine the garlic, vinegar, maple syrup, and mustard. Process on medium-high speed until smooth and well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.