Spicy Moroccan Chicken Skewers with Herb Quinoa

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 4 lemon wedges, for serving

Instructions

1. 1

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

2. 2

   Preheat your grill or grill pan to medium-high heat.