• Chicken And Vegetable Skewers With Quinoa
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Chicken And Vegetable Skewers With Quinoa

Chicken And Vegetable Skewers With Quinoa

  1. 1 Each Yellow Or Red Capsicum
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Red Wine Vinegar - PANTRY ITEM
  4. 1 Each Red Onions
  5. 0 cup Quinoa
  6. 1 tbsp Horseradish Cream
  7. 1 Clove Garlic
  8. 150 g Free Range Chicken Thigh
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 40 g Button Mushrooms
  11. 1 tbsp Bbq Spice-Mix
  12. 3 Each Bamboo Skewers
  13. 1 Each Zucchini
  1. 1 Each Yellow Or Red Capsicum
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Red Wine Vinegar - PANTRY ITEM
  4. 1 Each Red Onions
  5. 1 cup Quinoa
  6. 1 tbsp Horseradish Cream
  7. 1 Clove Garlic
  8. 300 g Free Range Chicken Thigh
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 80 g Button Mushrooms
  11. 1 tbsp Bbq Spice-Mix
  12. 6 Each Bamboo Skewers
  13. 1 Each Zucchini
  1. 2 Each Yellow Or Red Capsicum
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Red Wine Vinegar - PANTRY ITEM
  4. 2 Each Red Onions
  5. 1 cup Quinoa
  6. 2 tbsp Horseradish Cream
  7. 2 Clove Garlic
  8. 450 g Free Range Chicken Thigh
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 120 g Button Mushrooms
  11. 2 tbsp Bbq Spice-Mix
  12. 9 Each Bamboo Skewers
  13. 2 Each Zucchini
  1. 2 Each Yellow Or Red Capsicum
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Red Wine Vinegar - PANTRY ITEM
  4. 2 Each Red Onions
  5. 2 cup Quinoa
  6. 2 tbsp Horseradish Cream
  7. 2 Clove Garlic
  8. 600 g Free Range Chicken Thigh
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 160 g Button Mushrooms
  11. 2 tbsp Bbq Spice-Mix
  12. 12 Each Bamboo Skewers
  13. 2 Each Zucchini
  1. 3 Each Yellow Or Red Capsicum
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 tbsp Red Wine Vinegar - PANTRY ITEM
  4. 3 Each Red Onions
  5. 2 cup Quinoa
  6. 3 tbsp Horseradish Cream
  7. 3 Clove Garlic
  8. 900 g Free Range Chicken Thigh
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 240 g Button Mushrooms
  11. 3 tbsp Bbq Spice-Mix
  12. 18 Each Bamboo Skewers
  13. 3 Each Zucchini

Prep:

  1. Soak quinoa in cold water.
  2. Cut chicken into 3cm cubes.
  3. Wash and cut capsicum into 3cm pieces.
  4. Wash and thickly slice zucchini.
  5. Peel and cut onion into 3cm pieces.
  6. Peel and crush garlic.

Method:

  1. Thread chicken, zucchini, capsicums, onion and mushrooms alternately onto skewers. Brush with some of the dressing.
  2. Serve skewers over quinoa.
  3. Drain the quinoa and tip into a pan with double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
  4. Heat a grill plate or frying pan over a medium to high heat. Add skewers. Cook, turning regularly, for about 8 to 10 minutes, until golden and tender.
  5. To make dressing, combine bbq spice-mix, horseradish, vinegar, olive oil, garlic, salt and pepper.
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