Thai Peanut Chicken Skewers with Quinoa Salad

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/4 cup Sunflower seed butter
• 1 cup Quinoa
• 1/2 Cucumber
• 1 Carrot
• 1/4 Red onion
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm pieces. Thread the chicken pieces onto skewers.
2. 2In a bowl, whisk together the 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp ginger, 2 cloves garlic, and 1/4 cup sunflower seed butter until well combined.
3. 3Place the chicken skewers in the bowl with the sauce. Turn the skewers to coat them evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
4. 4While the chicken marinates, combine the 1 cup quinoa with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
5. 5Prepare the salad vegetables: finely chop the 1/2 cucumber, grate the 1 carrot, and thinly slice the 1/4 red onion. Chop the 1/4 cup cilantro.
6. 6Preheat your grill to medium heat (around about 190°C or 190°C). Grill the marinated chicken skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 74°C.
7. 7Fluff the cooked quinoa with a fork. In a separate bowl, combine the fluffed quinoa with the chopped 1/2 cucumber, grated 1 carrot, sliced 1/4 red onion, and chopped 1/4 cup cilantro. Toss gently to combine.
8. 8Serve the grilled chicken skewers alongside the quinoa salad.

Substitutions

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