July Recipe - Pineapple-Chicken Kabobs with Quinoa
INGREDIENTS
1/2 cup quinoa
1/4 cup chopped fresh parsley leaves
2 tablespoons toasted pine nuts
1/4 teaspoon grated lemon zest
1/4 teaspoon sea salt
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pineapple, peeled, cored and cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
16 cherry tomatoes
8 (12-inch) metal or wooden skewers
DIRECTIONS
Rinse quinoa in a fine sieve until water runs clear, then drain and transfer to a medium pot. Add 1 cup water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Stir in parsley, pine nuts, lemon zest and salt.
Prepare a grill for medium heat grilling. In a small bowl, whisk together mustard, honey, lemon juice and pepper. Thread chicken, pineapple, pepper and tomatoes onto skewers. Remove 1 tablespoon honey-mustard mixture and brush skewers with it. Grill, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes. Arrange skewers on a platter over quinoa and serve with remaining honey mustard on the side for dipping.
NUTRITION
- Calories 340
- Fat 7g
- Cholesterol 95 mg
- Sodium 420 mg
- Carbohydrates 37 g
- Protein 27 g
From: Whole Foods Market