4 cups cooked Quinoa
2 Tbsp Garam Masala World Spice
1/4 cup dried Cranberries
1/2 cup sliced Almonds
1/4 cup Mint, chopped
1/2 Red Onion, diced small
1/2 cup Blood Orange EVOO
1/4 cup Cucumber Balsamic Vinegar
2 tsp Cumin Spice Sea Salt
4 Boneless Chicken Thighs
1 cup Plain Greek Yogurt
1 Tbsp Garam Masala World Spice
2 Tbsp Lemon Juice
1 tsp Cumin Spice Sea Salt
1. Trim the chicken and cut into 1” cubes/pieces. Combine all of the skewer
ingredients including chicken in a ziploc bag, massage around, and allow to
marinate at least 1 hours and up to 24 hours in the refrigerator.
2. Meanwhile, cook the quinoa according to package directions. Once cooked,
fluff and add all other salad ingredients. Toss to combine.
3. Skewer the marinated meat and cook on the grill or under the broiler until
cooked throughout, about 8 minutes per side.
4. Enjoy the chicken alongside the salad!