Quinoa Salad with Grilled Chicken and Lemon-Tahini Dressing
A vibrant quinoa salad filled with kale, cherry tomatoes, cucumbers, and grilled chicken, drizzled with a zesty lemon-tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Boiling
- Cuisine: Mediterranean
- Diet: Healthy, High Protein
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or broth
- 2 chicken breasts
- 2 cups chopped kale
- 1 cup halved cherry tomatoes
- 1 cup diced cucumbers
- 1 lemon (juice)
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold running water in a fine-mesh strainer.
- Combine the rinsed quinoa with water or broth in a saucepan and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes.
- Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- Season the chicken breasts with salt, pepper, and olive oil.
- Preheat the grill and cook the chicken for about 6-7 minutes on each side until cooked through.
- In a small bowl, whisk together lemon juice, tahini, olive oil, and minced garlic.
- Combine the cooked quinoa, kale, cherry tomatoes, and cucumbers in a large bowl.
- Add the sliced grilled chicken and drizzle with tahini dressing, tossing to combine.
- Serve immediately and enjoy!
Notes
Customize your salad with nuts, seeds, or fresh herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: quinoa salad, grilled chicken, healthy recipe, lemon-tahini dressing, Mediterranean diet