Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, minced garlic, salt, and pepper until well combined.

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cherry tomatoes, cucumber, spinach, red onion, and feta cheese. Drizzle with the dressing and toss gently to combine.

Serve immediately or refrigerate for up to 2 hours before serving. Enjoy your healthy Sweet Potato Quinoa Salad!