Chicken Shawarma Quinoa Tabbouleh Salad Bowls

Credits: Closet Cooking

A perfect recipe for these coming summer days. Light but full of flavor and you could almost say it’s refreshing just by looking at it. After trying it will become one of your favorite and go-to summer recipes. 

Starting from the base of quinoa tabbouleh salad and a topped of tender chicken shawarma, this recipe is made up of powerful ingredients that will delight you and your guests. 

Easy to make there is not much to prepare, chicken is easy to cook and the other ingredients are easy to assemble and prepare, you can have a warming meal ready within half an hour and is great for up to 4 servings. Make this on a nice Sunday lunch or when you are craving a nice light full meal without many carbs. 

Our ingredients for these Chicken Shawarma Quinoa Tabbouleh Salad Bowls will be quinoa tabbouleh, some grilled chicken, hummus, olives, feta cheese, and one avocado. Another thing that is needed is the tahini dressing, based on tahini, lemon juice, garlic, salt, and some water. 

So we are making three dishes into one, you can buy most of these stores made, or pre-made like the quinoa salad the same as the hummus, or you can make them from scratch which means you will take a long time preparing this meal. If you decide to make hummus, it is best to make them the night before, so you can save some time. 

For the quinoa salad, simply boil some water and add the quinoa, once it’s tender mix the chopped tomatoes, cucumber, parsley, mint, and some green onion, spray some lemon juice, add extra salt and pepper and a touch of olive oil. 

To make Chicken Shawarma Quinoa Tabbouleh Salad Bowls you will need boneless chicken breasts and marinate them with lemon juice, garlic, and shawarma seasoning (a mix of cumin, coriander, paprika, turmeric powder, cayenne, ground cloves, nutmeg, cinnamon, black pepper, and salt). Then simply cook it at medium heat. 

For a smooth chickpea hummus, you will need to place the chickpeas in a bowl of water and mix with baking soda the night before. The next day you need to boil your chickpeas until they get soft enough for you to be able to mash them with your fingers and peel the skin. Make a puree with the peeled chickpeas and mix in a blender or food processor with some tahini, garlic and lemon juice. 

The only thing you need to do once you have your hummus, quinoa salad and grilled chicken shawarma sliced is to assemble your salad, your base being the quinoa salad, then you add some of the hummus, top it with the sliced grilled chicken shawarma and top it with the lemon tahini dressing. Garnish your salad with some avocado slices, feta cheese, and olives.

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