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5 from 2 votes

Lebanese Quinoa Salad

This protein-packed quinoa salad is filled with tender chunks of Lebanese Shish Tawook Chicken, crisp veggies and fresh herbs then tossed with lemon and olive oil.
Course Entree Salad, Gluten Free, Salad, Side Dish
Cuisine American, Lebanese, middle eastern
Diet Gluten Free
Keyword quinoa salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 238kcal
Author Liz Della Croce


  • 2 cups cooked quinoa or grain of choice such as brown rice, farro, spelt, etc.
  • 2 cups cooked Lebanese Shish Tawook Chicken or any cooked protein such as rotisserie chicken or pork tenderloin
  • 1/2 cup diced red pepper
  • 1/2 cup diced carrots diced
  • 1/2 cup minced scallions
  • 1/2 cup minced parsley
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice about one lemon
  • 1 clove garlic grated
  • salt and pepper to taste


  • Prepare quinoa according to package instructions and place in a large bowl.
  • Add cooked Lebanese Shish Tawook Chicken or any cooked protein to the bowl. Stir in all remaining ingredients and toss well. Check for seasoning and adjust accordingly.


Can be stored in an air-tight container in the refrigerator for up to 4 days.


Calories: 238kcal | Carbohydrates: 18g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 596mg | Potassium: 228mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2675IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 1mg