Grilled Shish Kabob Quinoa Bowl
"Turn Shish Kabob into a Grilled Shish Kabob Quinoa Bowl – it’s easy and fast. It’s also a great way to eat healthy and gluten-free. Gill pork, shrimp, and an assortment of veggies. Use your favorite sauce to glaze the shrimp and pork kabobs. Then add them all to a bowl of healthy delicious Quinoa. We like to finish this dish with a big squeeze of grilled lime. Yes - you can grill lemons and limes."
Serves4 people
Preparation Time15 min
Ingredients
- 1 lb. pork tenderloin – cut into bite-sized pieces1/4 cup soy sauce1 TBS honey2 TBS extra virgin olive oil1 TBS hot pepper flakes1 pint of cherry tomatoes1 large green pepper – cut into bite-sized pieces1 large onion – cut into bite-sized pieces
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Marinade for Pork Mix 1/4 cup soy sauce, 1 TBS honey, 2 TBS extra virgin olive oil and 1 TBS hot pepper flakes. Place pork pieces in a zip top bag. Pour marinade over pork and refrigerate for 2-4 hours. Quinoa Cooke quinoa per the package instructions. For more flavorful quinoa, use chicken stock instead of water. For Kabobs Heat grill to medium-high. Skewer veggies, shrimp and pork. Grill until they are done. Grill limes cut-side dwon. Brush pork and shrimp with your favorite Asian or BBQ sauce (optional) right before removing from the grill. To assemble Place some quinoa in a bowl, arranged pork, shrimp and veggies. Drizzle with grilled lime juice.