Preheat oven to 400 degrees. HINT: For extra crispy sweet potatoes, place the baking sheet in the oven while it preheats! Place the quinoa in a medium pot with 1 cup water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, until tender. Add a splash of water if necessary. Set aside.

Meanwhile, peel and cut the sweet potato into 1/2-inch cubes. Toss on a baking sheet with a pinch of salt and pepper and 1 tablespoon olive oil. Roast for about 15 minutes, until tender and slightly caramelized.

Using a small paring knife, remove the peel from the orange, carefully cutting around the flesh. Once peeled, hold the orange in one hand cut between the white membranes to remove the orange segments. Squeeze the remaining orange core into a medium bowl to collect the juice.

Make the dressing: add 1 tablespoon Dijon mustard and the juice of half a lemon to the orange juice. Whisk in 2 tablespoons olive oil. Season with salt and pepper.

Halve, peel and pit the avocado, then thinly slice.

Plate the quinoa. Toss the arugula with half the dressing and place atop quinoa. Add the avocado, orange segments, roasted sweet potato, feta cheese, and sliced almonds. Drizzle with remaining dressing. Enjoy!