CHICKEN SKEWERS WITH QUINOA
A vibrant, protein-packed dish featuring Theo’s Chicken Skewers, served with fluffy quinoa, hearty black beans, and a zesty salsa verde.
Servings 6 people
Ingredients
- 12 Theo’s Chicken Skewers
- 300 g quinoa, rinsed
- 600 ml water or chicken stock
- 2 tsp salt
- 5 tbsp olive oil
- 1 tin black beans, drained and rinsed
- 1 tsp ground cumin
- 1 bunch bunch fresh parsley
- 1 bunch fresh coriander
- 1 garlic clove
- 1 green chilli (optional, for heat)
- 1 tbsp capers
- 1 tbsp red wine vinegar
- 1/2 lemon, juiced
- 1/2 lime, juiced
Instructions
- Preheat the oven to 180°C and bake the chicken skewers for 15-18 minutes, or grill for a charred finish.
- In a saucepan, bring the water or stock to a boil, add the quinoa, and simmer for 12-15 minutes until fluffy. Stir in the black beans, cumin, olive oil, lime juice, and chopped coriander. Season to taste.
- To make the salsa verde, blend the parsley, coriander, garlic, green chilli, capers, vinegar, olive oil, lemon juice, and salt until smooth. Adjust seasoning if needed.
- Serve the chicken skewers over a bed of quinoa and black beans, drizzled with salsa verde. Garnish with extra coriander and a wedge of lime.