Moroccan Chicken Skewers with Quinoa Tabbouleh

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cubed into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1 cup quinoa
• 1 cucumber, diced
• 1 cup tomatoes, diced
• 1/4 cup parsley, chopped
• 2 tbsp mint, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the cubed chicken, 3 tbsp olive oil, 2 tbsp lemon juice, garlic, paprika, cumin, coriander, and cinnamon. Toss to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   Meanwhile, prepare the quinoa tabbouleh. Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes until quinoa is cooked through. Fluff with a fork and allow to cool slightly.