Name: Chicken Quinoa Salad with Honey Harissa & Tahini Yoghurt
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mediterranean
Ingredients: 6 chicken tenders or 2 small chicken breasts (250 grams); 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; 1 tablespoon olive oil + 1 tablespoon olive oil for cooking; 2 tablespoons harissa paste; 1 tablespoon honey; 1 teaspoon lemon juice (optional); 5 tablespoons plain Greek yoghurt; 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 or 2 big handfuls; Salt, pepper, lemon juice (to taste); 2-3 tablespoons pistachios (chopped)

Description

A protein-packed Chicken Quinoa Salad drizzled with tangy Honey Harissa and Tahini Yoghurt, perfect for a healthy meal.

Ingredients

Scale

6 chicken tenders or 2 small chicken breasts (250 grams)
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
1 tablespoon olive oil + 1 tablespoon olive oil for cooking
2 tablespoons harissa paste
1 tablespoon honey
1 teaspoon lemon juice (optional)
5 tablespoons plain Greek yoghurt
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 or 2 big handfuls
Salt, pepper, lemon juice (to taste)
2–3 tablespoons pistachios (chopped)

Cook Mode Prevent your screen from going dark

Instructions

If using uncooked quinoa, prepare it as per packet instructions. Marinate the chicken by sprinkling paprika, cinnamon, cumin, salt, and pepper, then drizzling with lemon juice and olive oil. Set aside for 10 minutes.
For the Honey Harissa, combine harissa paste, honey, and optionally, lemon juice in a small bowl. For the Tahini Yoghurt, whisk together Greek yoghurt, tahini, minced garlic, lemon juice, and salt in another bowl until smooth.
Preheat a frying pan over medium heat and cook the marinated chicken for 3 minutes on each side, ensuring it’s golden and fully cooked. Set aside to rest for a few minutes.
Prepare the salad by layering the baby spinach, cooked quinoa, diced red peppers, and herbs on a large platter or in individual bowls. Slice the chicken and place it on top, then generously drizzle with the honey harissa and tahini yoghurt. Finish with extra fresh herbs and a sprinkle of chopped pistachios for crunch.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, keep honey harissa and tahini yoghurt separate from the salad until serving.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Salad
Method: Pan Frying
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 12g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 60mg