Chicken, Tomato and Mint Quinoa Salad

Based quite loosely on Tabbouleh, this salad is a Middle Eastern inspired vegetarian dish which I throw some chicken in – mainly because I really like chicken.
Traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, I’ve changed it up a little to make it super easy and delicious for weight loss surgery friendly lunches.

Chicken, Tomato and Mint Quinoa Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Cuisine: Middle Eastern
Servings: 2
  • 1 cup red quinoa
  • 100 grams cooked seasoned chicken
  • 1 cup cherry tomatoes - halved
  • 1 cup cucumber - diced
  • 1 cup chopped Italian parsley
  • ¼ cup chopped mint
  • 1 finely diced spring onion
  • zest from one lemon
  • 2 tbsp natural unsweetened yoghurt
  1. Prepare the quinoa. I add 1 cup quinoa to 1 1/2 cups water and bring to the boil for 15 minutes. Leave the lid on the pot and let the quinoa steam for 10 minutes after cooking.
  2. Combine the tomatoes, cucumber, parsley, mint, spring onion and lemon zest in a bowl. Fluff the quinoa and add to the bowl.
  3. Combine with the dressing.
  4. Just before serving, add the cooked chicken.
  5. Top with a tablespoon of natural yoghurt and a mint leaf or two to garnish.
Recipe Notes
Dressing - I use the Classic Lemon Vinaigrette (from Nurture & Nourish)



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