Step 1

Combine marinade ingredients in a large resealable plastic bag.  Remove 1/4 cup of marinade and place in an airtight container and refrigerate.  Add chicken to plastic bag, seal tightly, and massage to coat chicken in marinade.  Refrigerate 4 hours, up to overnight.

Step 2

Remove plastic bag from refrigerator while preheating grill (or a large skillet) to MED.  Set container of reserved tahini marinade on the counter to come to room temperature.  Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through, and remove to a plate.

Step 3

Add all cucumber tomato salad ingredients (except quinoa), in a mixing bowl, tossing to combine.

Step 4

To serving bowls, add 1/2 cup quinoa, 1/2 cup salad, and 2-3 chicken thighs. Drizzle with reserved tahini marinade and serve!