Preheat the oven at 375 °F (190 °C).Combine the sweet potatoes, the olive oil, the garlic, the salt and the pepper.Spread on a baking pan covered with parchment paper.Bake from 20 to 25 minutes or until the potatoes are tender.In the meantime, in a sauce pan, bring the quinoa and 2 cups of water to a boil.Reduce the heat, cover and simmer for 15 minutes.Remove from the heat and let cool for 5 minutes.Combine the quinoa, the sweet potatoes, the aragula, the beef jerky, the red onion and the dry cranberries.Incorporate the vinaigrette until everything is coated.Cranberries and shallots vinaigrette :Mix the cranberry juice, the olive oil, the vinegar, the mustard, the salt and the pepper.Incorporate the shallots.

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1 lb (454 g) sweet potatoes, peeled and diced 1 Tbsp. (15 mL) olive oil 2 clove of garlic, finely chopped 1/4 tsp. (1 mL) salt 1/4 tsp. (1 mL) pepper 1 cup (250 ml) uncooked quinoa, rinsed 4 cups (1 L) baby arugula 75 g Krave chili lime beef jerky, chopped 1/2 red onion, finely chopped 1/2 cup (125 mL) dry cranberries cranberries and shallots vinaigrette: 1/3 cup (80 mL) cranberry juice 1/3 cup (80 ml) olive oil 2 Tbsp. (30 mL) white wine vinegar 1 Tbsp. (15 mL) old-style mustard 1/4 tsp. (1 mL) salt 1/4 tsp. (1 mL) pepper 1/4 cup (60 mL) finely chopped shallots