Battery-Boost Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A nutrient-packed quinoa salad with roasted vegetables and a tangy tahini dressing, designed to fuel your day like a fresh Ring battery. This mediterranean-inspired salads ready in about 70 minutes pairs quinoa, small, diced red onion, sliced grilled chicken breast into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 520 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 small, diced red onion
• 1 lb, sliced grilled chicken breast
• 1 medium, diced zucchini
• 1 medium, diced cucumber
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil and spread in a single layer on a baking sheet. Roast for 20-25 minutes until crispy, then set aside.
2. Step 2: In a large bowl, mix 1/2 cup diced red onion, 1 cup diced zucchini, and 1 cup diced cucumber. Drizzle with 1 tbsp olive oil and 1/2 tsp salt; toss to coat.
3. Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp tahini, and 1/4 tsp black pepper until smooth. Add 1/4 cup water to thin to a pourable consistency.
4. Step 4: Fold the roasted quinoa, vegetable mixture, and 1 lb sliced grilled chicken breast into the dressing. Toss until everything is evenly coated. Chill for 10 minutes before serving.