Description
A vibrant Chicken Quinoa Salad with spiced chicken tenders, fluffy quinoa, and a creamy tahini yogurt dressing. A protein-packed meal perfect for busy weeknights.
Ingredients
Scale
- 6 chicken tenders or 2 small chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- A good pinch of pepper
- Juice of 1/3 lemon
- 2 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 tablespoon honey
- 1 teaspoon lemon juice (optional)
- 5 tablespoons plain Greek yogurt
- 2 teaspoons tahini paste
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup cooked quinoa
- 1/4 cup chopped parsley
- 1/4 cup chopped coriander
- 1/2 large red sweet pepper, diced
- 2 cups baby spinach
- Salt and pepper to taste
- 2–3 tablespoons pistachios, chopped
Instructions
- Prepare quinoa as per packet instructions if using uncooked. Rinse the quinoa before cooking to remove any bitterness.
- Marinate chicken with spices, salt, pepper, lemon juice, and olive oil for 10 minutes.
- Mix honey, harissa paste, and lemon juice in one bowl; whisk tahini yogurt sauce ingredients in another.
- Cook chicken in a preheated pan for 3 minutes on each side until golden brown.
- Arrange spinach, quinoa, peppers, and herbs on a platter or in bowls.
- Place chicken on top, drizzle with honey harissa and tahini yogurt.
- Season with lemon juice, salt, and pepper, and top with herbs and chopped nuts.
Notes
Marinate chicken overnight for deeper flavor. Substitute chicken with turkey, shrimp, or chickpeas for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Pan frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60mg