Zesty Peruvian Chicken Skewers with Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 1 cup quinoa
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the chicken, lime juice, 2 tbsp olive oil, garlic, cumin, chili powder, paprika, and 1/2 tsp salt. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   While the chicken is marinating, prepare the quinoa salad. Cook the quinoa according to package instructions. Transfer to a large bowl and let cool slightly.