Chicken Quinoa Vegetable Salad

Simone Shapiro
by Simone Shapiro
3 Portions
35 min

This is a great nutritional and colorful salad for any great dinner party!

It is fresh and tasty filled with vegetables that are great for you. Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. I love to incorporate tahini, as Is in many of my dishes. It has an amazing texture and the taste is just amazing. So this recipe is very simple, and the dressing for the salad is a one two three! Simple as that and you have a tasty and wonderful salad dressing. Here I use cabbage, carrot, peppers, cucumbers and fresh basil and the combination is fresh. Cabbage is very filling and nutritious so I do like to use it in my salads from time to time instead of lettuce. It’s gives great body and texture to what would be a regular ordinary salad. I also use the carrot in a fun way, where I just take the carrot and peel it with a peeler until nothing is left. This way I have beautiful strands of carrots instead of chunks that are hard to eat. I hope you enjoy!!!

Chicken Quinoa Vegetable Salad
Recipe details
  • 3  Portions
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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For the salad
  • 1 carrot peeled
  • 1/4 cabbage sliced
  • 1/2 green pepper
  • 4 cucumbers diced
  • 2 tomatoes diced
  • 2 cups cooked white quinoa
  • 4 filet of chicken cooked and sliced
  • bunch of fresh basil for garnish
  • 1/4 cup tahini (raw)
  • 1/2 lemon squeezed
  • salt and pepper to taste
For the chicken
Heat a sauté pan with online oil and sear we’ll the chicken filets until fully cooked
set aside and slice thin for the salad
Add all the ingredients in a mixing bowl, top with chicken and basil and then a top drizzle the tahini and lemon juice
mix well, and there you have ready for the table.