Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat evenly.

Roast in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

In a medium pot, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.

In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until well combined.

In a large bowl, combine the roasted sweet potatoes, cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

Drizzle the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for later.