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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook 1 cup quinoa according to package directions until tender and fluffy.
Preheat oven to 375°F.
Place chicken on a foil-lined baking sheet, drizzle with olive oil, and season both sides with garlic salt, onion powder, paprika, and Italian seasoning.
Place sweet potatoes on another foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
Bake chicken and sweet potatoes for about 20 minutes until chicken is cooked through and sweet potatoes are tender and lightly caramelized.
In a large bowl, combine cooked quinoa, roasted sweet potatoes, diced red onion, diced green apple, dried cranberries, and chopped pecans.
In a separate bowl, whisk together olive oil, apple cider vinegar, honey to desired sweetness, spicy brown mustard, and minced garlic until emulsified.
Pour the vinaigrette over the quinoa salad and stir to combine evenly.
Serve the quinoa salad alongside baked chicken, garnished with fresh parsley.
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You can substitute green apple with pear for a sweeter twist.
Toast the pecans in a dry skillet for added crunch and flavor.
Adjust the honey in the vinaigrette based on your preferred level of sweetness.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with couscous, farro, or rice for a similar texture.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F and the juices run clear.
Can I make the salad ahead of time?
Yes, you can prepare the salad and vinaigrette ahead of time, but add the dressing just before serving to keep the ingredients fresh.
What can I use instead of spicy brown mustard?
You can use Dijon mustard or whole-grain mustard as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and salad separate for best results.
