Tahini Marinated Chicken Buddha Bowl

CHICKEN MARINADE:

• 1/4 cup tahini paste (make sure to stir the tahini well while it's in the container before measuring)
• 3 Tbsp extra virgin olive oil
• 3 Tbsp water
• 2 Tbsp fresh parley, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp fresh rosemary, finely chopped
• 2 tsp lemon zest
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, finely minced or grated
• 1 shallot, finely minced
• 8 boneless, skinless chicken thighs (roughly 1 1/2 lbs)
• pinch of kosher salt

CUCUMBER TOMATO SALAD:

• 1 1/2 cups cucumber, chopped (I used mini seedless cucumbers)
• 1 1/2 cups cherry/gold tomatoes, sliced in half
• 1/3 - 1/2 cup fresh parsley, chopped
• 3 Tbsp fresh mint, chopped
• 1 Tbsp lemon juice
• 1 tsp extra virgin olive oil
• 1/4 tsp kosher salt
• black pepper, to taste
• 2 cups cooked tricolor quinoa (or equivalent amount of another grain - rice, couscous, bulgur, etc)