Sheet Pan Quinoa Salad with Roasted Vegetables, Chicken, and Shallot Vinaigrette

This easy, nutrient-packed quinoa salad recipe combines fluffy quinoa, roasted vegetables, tender chicken, and a flavorful shallot vinaigrette. Perfect for meal prep or a wholesome dinner, this dish is as versatile as it is delicious.

Ingredients:

Quinoa Salad:

• 3/4 cup dry quinoa
• 2 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp chili powder
• 15 oz can chickpeas, drained and rinsed
• 3 large carrots, diced into 1/2-inch cubes
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs
• 5 oz shredded kale (half of a 10oz bag)

Shallot Vinaigrette:

• 1 shallot, finely minced
• 1 garlic clove, peeled and minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp pure maple syrup
• 3 tbsp olive oil

Directions:

1. Preheat the Oven:
   Set the oven to 400°F. In a small bowl, combine garlic powder, salt, rosemary, thyme, and chili powder. Set aside.

2. Cook the Quinoa:
   Bring 1 1/2 cups of salted water to a boil. Add quinoa, reduce heat to low, and cover. Cook for 12-14 minutes, or until fluffy.

3. Prepare the Vegetables and Chicken:
   In a large bowl, toss chickpeas, carrots, and sweet potatoes with olive oil and half the spice mix. Spread onto a large sheet pan. Coat chicken thighs in the remaining spice mix and add them to the same sheet pan in a single layer.

4. Roast to Perfection:
   Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized. For extra crispy veggies, bake slightly longer.

5. Make the Shallot Vinaigrette:
   In a small bowl, whisk together minced shallot, garlic, salt, pepper, apple cider vinegar, and maple syrup. Stream in olive oil while whisking until emulsified. (Alternatively, blend in a food processor for a smooth consistency.)

6. Massage the Kale:
   In a large bowl, combine shredded kale with half the vinaigrette. Massage the vinaigrette into the kale to soften it.

7. Assemble the Salad:
   Add roasted vegetables, chicken, and cooked quinoa to the bowl with the kale. Toss until evenly combined. Drizzle with additional vinaigrette to taste, then serve and enjoy!

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