- Level
- medium
- Prep Time
- 25 mins
- Total Time
- 2 h 25 m
- Serves
- 4
Ingredients
- Chicken
- 3 tbsp
- vegetable oil
- 45 ml
- 2 tbsp
- apple cider vinegar
- 30 ml
- 1 tbsp
- whole-grain mustard
- 15 ml
- 1 tbsp
- honey or maple syrup
- 15 ml
- 1 tsp
- garam masala
- 5 ml
- 1
- shallot, chopped
- 1 ½ lb
- boneless, skinless chicken breast or thighs, cubed
- 675 g
- 1/2 cup
- plain Greek yogurt
- 125 ml
- 1/4 cup
- mayonnaise
- 60 ml
- Quinoa
- 1
- shallot, chopped
- 1 tsp
- vegetable oil
- 5 ml
- 1/2 tsp
- turmeric
- 2.5 ml
- 1/2 tsp
- curry powder
- 2.5 ml
- 2 cups
- water
- 500 ml
- 1 cup
- quinoa, rinsed and drained
- 180 g
- 5 cups
- crunchy lettuce leaves and microgreens
- 115 g
- 1/4 cup
- basil leaves, finely chopped
- 10 g
- Skewers
- 2
- peaches, ripe but firm, pitted and each sliced into 12 wedges
- Vegetable oil, for brushing
- 1
- zucchini, sliced into rounds or halfmoons ½ inch (1.5 cm) thick
- 1
- yellow bell pepper, seeded and cubed
- 1
- red onion, cubed
- 12
- cherry tomatoes
Directions
- Step 1
- Chicken
In a large bowl, whisk together the oil, vinegar, mustard, honey, garam masala and shallot. Season with pepper. Transfer half of the mixture to another bowl and set aside.
- Step 2
- Add the chicken to the large bowl of remaining marinade and toss to coat well. Cover and refrigerate for 1 hour (see Chef’s tip).
- Step 3
- Add the yogurt and mayonnaise to the bowl of reserved marinade. Season with salt and pepper. Refrigerate the yogurt dressing until ready to serve.
- Step 4
- Quinoa
Meanwhile, in a small pot over medium heat, soften the shallot in the oil. Add the spices. Season with salt and pepper. Continue to cook for 1 minute while stirring. Add the water. Bring to a boil. Add the quinoa and simmer for 12 to 15 minutes or until tender. Remove from the heat and let sit for 5 minutes. Adjust the seasoning. The quinoa can be served hot or cold.
- Step 5
- Skewers
Preheat the grill, setting the burners to high. Oil the grate.
- Step 6
- Place the peach wedges on a baking sheet or large plate. Using a pastry brush, coat with oil.
- Step 7
- Thread the chicken onto metal or wood skewers (which have been soaked in water for 30 minutes) alternating with the zucchini, bell pepper, onion and tomatoes. Thread any remaining vegetables onto more skewers as needed. Place the skewers on the baking sheet with the peaches. Brush with oil.
- Step 8
- Reduce the heat of the barbecue to medium. Grill the skewers for 5 minutes on each side or until the chicken and vegetables are cooked through. At the same time, grill the peach wedges for 2 minutes on each side.
- Step 9
- When ready to serve, in a bowl, combine the quinoa, lettuce and basil. Divide the skewers and quinoa salad among four plates. Garnish the salad with the grilled peaches. Drizzle with the yogurt dressing.
Tips
For extra flavourful, tender and juicy meat, the chicken can be left to marinate in the refrigerator for at least 1 hour or up to 24 hours.