I love when the ratio of taste to effort is like 10:1. This meal definitely is. It’s so easy and make-ahead friendly, you’ll even have extra time to make the garlic hummus from scratch.
(On the other hand, if you want to make this even easier and pick up a container of Sabra and some roasted chicken from the store to have this dish on the table in about 15 minutes, no one will judge you.)
The real magic of this salad is in the super simple vinaigrette, which, when mixed with hummus and quinoa, transforms veggies and chicken into a bowl of dreamy goodness. Or, good-for-you-ness!
I first shared this recipe three years ago when I started blogging on Tumblr. It was a favourite then and I still make it every year when the weather starts to warm up and we are all appreciating fresh tasting and lighter meals. Make sure you tell everyone at the table about the hummus on the bottom – they’ll want to get some in every bite.
The recipe for hummus I’ve included here is a really great, trusted base recipe for the dip. I use it all the time! This version is pretty garlicky, so if you’re sensitive to that (or it’s date night) perhaps ease off it a bit and only add the 2 cloves. Make sure you use Toasted Sesame Oil for the dressing – regular sesame oil doesn’t have the depth of flavour.
Once you start digging into this, the hummus mixes with the dressing and the quinoa and everything becomes coated in the garlicky, creamy, spicy, toasty mixture. Seriously, it is so good. Kids even love it!
First, start with a dollop of hummus – about 2 Tbsp per serving:
Top with 1/3 Cup of quinoa – cold is fine if you’ve made it ahead; warm is even better:
Add a teaspoon of dressing:
Top with greens, cucumber roll ups, sliced radishes, halved cherry tomatoes, chicken breast, and avocado (and whatever else your heart desires):
Add another tsp or two of dressing and a drizzle of Sriracha if you enjoy the spicy:
And that’s it! Easiest meal ever, and it has so much incredible taste and texture. I know you’re going to love it.
If you make it, I wanna see! Share it on Insta and hashtag it #SweetandSavary
- 1 Cup Quinoa
- 2 Cups Water
- 1 (15 oz.) can chickpeas, rinsed and drained
- 2-3 cloves garlic, peeled
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/4 cup water, or more if needed
- 1/4 Cup Balsamic Vinegar
- 2 Tbsp Toasted Sesame Oil
- 1-2 Tsp Sriracha
- 2-3 Boneless Skinless Chicken Breasts
- 1 Tbsp Olive Oil
- Salt and Pepper
- Salad Greens (I use sweet baby lettuces)
- Grape Tomatoes
- Rinse quinoa under cold water. Combine in a small pot with water, bring to a boil, then cover and simmer until grains pop, about 15 minutes. Fluff with a fork and set aside until assembly.
- Add all ingredients (except the water) to the bowl of your food processor. Process until smooth, then add the water and process until creamy. Add more water if desired. Taste for seasoning and adjust to your liking.
- Whisk all ingredients together in a small bowl.
- Preheat oven to 400.
- Add a Tbsp of olive oil to a baking dish, then add chicken and season well with salt and pepper.
- Bake until no longer pink inside but still tender and juicy, about 23 minutes.
- Remove to a cutting board to cool slightly, then slice crosswise.
- Add 2 Tbsp of Hummus to the bottom of each serving dish.
- Top with 1/3 Cup of Quinoa
- Add 1 Tsp of Dressing
- Top with salad greens, avocado, radishes, tomatoes, cucumber, and chicken.
- Add another tsp or two of dressing, and finish with more Sriracha if desired.