Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil. Spread pecans over baking sheet and bake for 5-7 minutes until toasted. Be careful not to let them burn. Remove from oven and place pecans on a plate to cool.
Turn oven up to 450 degrees. Remove any bad spots on the sweet potato. Cut sweet potato into ½ inch cubes. Toss with 1 tablespoon olive oil, salt, chili powder, garlic powder, and cayenne pepper. Spray baking sheet covered in foil with cooking spray. Spread the sweet potato cubes over the baking sheet. Bake for 25-30 minutes until the outside of the sweet potatoes are crispy and inside is soft.
While the sweet potatoes are baking prepare the quinoa. Rinse ¼ cup of quinoa in cold water. Place in a small saucepan and cover with ½ cup of water. Bring to a boil. Cover saucepan and reduce to a simmer. Cook until quinoa has absorbed all the water. Remove from heat and set aside.
Whisk together the salad dressing ingredients. Place all salad ingredients together in a large bowl and toss together.
Serving: 1g | Calories: 359kcal | Carbohydrates: 56g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 498mg | Fiber: 17g | Sugar: 16g
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