Name: Quinoa Power Salad
Prep time: 20 min
Total time: 40 min
Ingredients: 1 medium sweet potato, peeled and cut into 1/2-inch-thick wedges; 0.5 red onion, cut into 1/4-inch-thick wedges; 2 tablespoons extra-virgin olive oil, divided; 0.5 teaspoon garlic powder; 0.25 teaspoon salt, divided; 8 ounces chicken tenders; 2 tablespoons whole-grain mustard, divided; 1 tablespoon finely chopped shallot; 1 tablespoon pure maple syrup; 1 tablespoon cider vinegar; 4 cups baby greens, such as spinach, kale and/or arugula, washed and dried; 0.5 cup cooked red quinoa, cooled; 1 tablespoon unsalted sunflower seeds, toasted

Quinoa Power Salad

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Make this satisfying salad in the evening and enjoy one portion for dinner, then pack the remaining portion for lunch the next day. Loaded with protein- and fiber-rich ingredients like chicken, sweet potato and quinoa plus power greens, this meal is nutrition-packed!

Hilary Meyer

Updated on June 8, 2018

Prep Time:

20 mins

Additional Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low-Calorie Nut-Free Soy-Free

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Ingredients

1 medium sweet potato, peeled and cut into 1/2-inch-thick wedges
½ red onion, cut into 1/4-inch-thick wedges
2 tablespoons extra-virgin olive oil, divided
½ teaspoon garlic powder
¼ teaspoon salt, divided
8 ounces chicken tenders
2 tablespoons whole-grain mustard, divided
1 tablespoon finely chopped shallot
1 tablespoon pure maple syrup
1 tablespoon cider vinegar
4 cups baby greens, such as spinach, kale and/or arugula, washed and dried
½ cup cooked red quinoa, cooled
1 tablespoon unsalted sunflower seeds, toasted

Directions

Preheat oven to 425 degrees F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and 1/8 teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.
Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.
Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and 1/8 teaspoon salt in the large bowl.
When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.

Tips

To make ahead: Prepare through Step 3 up to 2 days ahead. Refrigerate vegetables, chicken and dressing separately. Toss just before serving.

Nutrition Facts (per serving)

466	Calories
21g	Fat
35g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size 3 1/2 cups
Calories 466
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 6g	20%
Total Sugars 12g
Added Sugars 6g	12%
Protein 29g	57%
Total Fat 21g	27%
Saturated Fat 3g	16%
Cholesterol 63mg	21%
Vitamin A 14701IU	294%
Vitamin C 30mg	33%
Folate 43mcg	11%
Sodium 716mg	31%
Calcium 116mg	9%
Iron 4mg	22%
Magnesium 118mg	28%
Potassium 666mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.