Quinoa Buddha Bowl

Dressing

1  lemon, use only the juice
1 tbsp olive oil
2 tbsp plain yogurt
1 tbsp honey
½ bunch flat-leaf parsley, finely chopped
½ tsp salt
a little pepper 

Quinoa

2 cups of water or vegetable stock
250 g quinoa
salt to taste

Buddha bowl
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200 g sweet potatoes, freshly cooked, peeled while hot, sliced
1 baby lettuce, cut lengthwise into eighths
100 g raspberries
½ mango, sliced
100 g feta, cubed
100 g cherry tomatoes, halved
40 g garden cress