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Chicken Kabobs and Quinoa Salad

March 1, 2015
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Quinoa, the grain of the Gods, is a staple in Central and South American countries.

Black, white or red it is unbelievably nutritious and delicious, and can be eaten for breakfast, lunch, dinner or snack. It is packed with anti-inflammatory phytonutrients and small amounts of omega 3 fatty acid. Unlike wheat quinoa, it’s high in fatty content and can provide some of the heart-healthy fats like monounsaturated fat. It is rich in micronutrients like manganese, magnesium, zinc foliate to name a few. Guess what? We get the extra benefit of fiber. Much higher fiber content that the average breakfast cereal.

Here’s a delicious and simple way to try it for dinner with your chicken kabobs.


  • 1 Cup
  • 2 1/2 Cups
  • salt & pepper
  • 1 Tablespoon
    curry powder
  • 1
    purple potato
  • 1
    red potato
  • 1
    red pepper
  • 1
    green pepper
  • 8-12
    large mushrooms
  • fresh basil leaves
  • 1
    large onion
  • 1
    large chicken breast
  • 2 Tablespoons
  • 1 Teaspoon
    garlic powder
  • black pepper
  • 1/4 Teaspoon


  1. Quinoa salad:

    Combine quinoa, water, curry powder, salt and pepper.

    Cook for 15 to 20 minutes. Turn off heat and sprinkle with olive oil.

  2. Kabobs:

    Semi cook the potatoes and cut into 1 inch squares.

    Cut peppers, onion, and chicken into 1 inch squares.

    Use metal or wooden skewers to stack up the chicken and vegetables (don't forget the mushrooms), alternating with basil leaves.

  3. Simple basting sauce:

    Combine oil, garlic powder, black pepper, and thyme.

  4. Place skewers on a hot grill, baste with basting sauce, and keep turning until chicken is done (about 10 minutes).


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