Follow @jacquelynshao for more easy and delicious recipes. This is a recipe for my fall quinoa bowl - it’s healthy, delicious, and I love all the different textures in this bowl. I meal prepped this for the week, but feel free to make this for dinner :) Serves 4 Ingredients: 3/4 raw quinoa 1 lb boneless skinless chicken thighs 1 teaspoon kosher salt 1/3 cup plain greek yogurt Zest of 1 lime 2 tablespoons hot sauce of choice (I use sriracha) 2 cucumbers, diced 1 gala apple, chopped into pieces 1 sweet potato, diced into thin, small 1/2” pieces Kosher salt Black pepper 3 tablespoons olive oil Juice of 1 lime Directions: 1. Add the quinoa with 1.5 cups of water and a generous pinch of kosher salt. Bring up to a simmer, stir, cover, and cook for 15 minutes on low heat. 2. Marinate the chicken with the salt, yogurt, lime zest, and hot sauce. Cook the chicken - I seared in a cast iron on medium high heat for 5-6 minutes on each side, but you can use an air fryer. Dice the chicken into bite sized pieces. 3. As the chicken is cooking, begin to prep your vegetables and apples. 4. At this point, the quinoa should be cooked. Remove from the pot and let cool slightly. 5. Sauté the sweet potatoes with a tablespoon of olive oil and generous pinch of kosher salt and black pepper. Cook for 7-8 minutes on medium high heat, or until cooked (taste and make sure it’s tender and not crunchy - time may vary depending on thickness). 6. Combine all chopped and cooked ingredients to the quinoa. Add 2 tablespoons of olive oil, a big pinch of kosher salt, and black pepper. Taste, adjust seasoning as desired, and serve! #quinoabowl #fallrecipes #sweetpotatoes #apples #chicken