Roasted Asparagus, Chicken + Quinoa Salad

In a season full of stews and soups, sometimes it's nice to have something a bit lighter for dinner while still incorporating your favorite elements of the season. This salad is that kind of dish for me. This dish also makes a great addition to a baby shower, birthday party table or a potluck dinner! 

I love the crunch of the pumpkin seeds mixed with the tangy sweetness of dried cranberries. Since this dish includes protein, veggies and quinoa, we just eat a bowl of it and call it a day for dinner...super simple!

Ingredients

• 1 pound chicken thighs
• 1 bunch asparagus
• 1 cup dry quinoa
• 1/3 cup dried cranberries (I prefer unsweetened)
• 1/4 cup pumpkin seeds

For the dressing: 

• 1/4 cup olive oil
• 1 tablespoon honey 
• 1/2 lemon
• salt and pepper to taste

Instructions

1. Preheat oven to 425 F
2. Chop the hard ends off the asparagus and discard. Chop the remaining asparagus and add to a baking sheet lined with foil. 
3. Drizzle asparagus with olive oil, salt and pepper. 
4. Season chicken thighs with salt and pepper on both sides and place on top of the asparagus on the baking sheet. Bake for 25 minutes. 
5. Meanwhile, cook quinoa according to the package instructions (usually 1 cup of dry quinoa and 2 cups of water, boiled until water is completely absorbed).
6. When the chicken and asparagus are done baking, take them out of the oven and let the chicken cool for a few minutes. Rough chop the chicken and mix it with the asparagus, quinoa, cranberries pumpkin seeds and dressing in a large bowl. 
7. Serve at room temperature.