Firstly, cook the quinoa according to the packet instructions then place in a flat pan and refrigerate until cool.
Whilst the quinoa is cooling, place the peeled and diced sweet potato in a large baking tray and combine with one tablespoon of olive oil and salt.
Cook sweet potato for 30 minutes – remove from the oven and allow to cool for 15 minutes.
Combine the remaining salad ingredients in a large bowl and toss through the quinoa and sweet potato.
Lastly, add the balsamic vinegar, olive oil, salt and pepper and combine well.