Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 11/2 cups salted water to a boil the orange and lemon. Peel and cut the sweet potato into 1/2-inch cubes.

Roast the sweet potatoes and cook the quinoa: Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.

In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!

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

Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, almonds, and feta cheese. Enjoy!