Preheat oven to 400°F.

Wash and scrub the sweet potato. Cut into 1” cubes.

In a medium bowl, toss the cubed sweet potato with the canola oil until evenly coated.

Spread potatoes onto a foil-lined baking sheet.

Bake potatoes at 400°F for 15-20 minutes, or until slightly golden and tender.

Meanwhile, in a medium saute or frying pan, toast the quinoa over medium heat for 8-10 minutes, stirring frequently. (The quinoa will begin to make a popping noise near the end.)

Once quinoa has been toasted, add stock and bring mixture to a boil over medium-high heat. Reduce heat to low and cover. Let simmer for 15 minutes, or until all the stock has been absorbed. Remove from heat and let sit covered for 2-3 more minutes before fluffing with a fork.

To make the Apple Cider Vinaigrette, whisk together all ingredients (apple cider vinegar, mustard, lemon juice, honey, olive oil, salt and pepper) until well combined.

In a large bowl, mix together the cooked quinoa and roasted sweet potatoes with the apples, pineapple and onion. Add the vinaigrette to the bowl and toss until well coated. (Note: I typically like to serve this salad at room temperature.)