The other day, my fiancé and I had a serious talk about our eating habits. For a bit of time, he’s felt tired and rather lack luster. While we talked about what it could be, we came to the conclusion that part of it was diet. He’s the type of person who gets so enthralled with his work that he forgets to eat and when he does, it tends to be overloaded with bad carbs and starches. I also have a tendency to shy away from cooking most of my vegetarian main meals because I think he wouldn’t like them and instead stick with pizza, pasta, and whatever other carb-y thing I can think of. Our “everything in moderation” was becoming “everything in moderation with carbs for every meal.”
He started researching about his body type and what he talked to me about was adding healthy, lean protein into our diet through fish and chicken. (while I try and convince him beans and nuts are awesome too.)
And so, our evening meals are sort of a “his and hers” meal most of the time because even though I eat meat, I don’t eat it every day (reason why I still leave this site vegetarian). However, I thought it might be useful to some to show meals that could easy be meat free or not together, in the same meal.
I’ve been wanting a grill since I moved in and settled on going back to charcoal. I love the action of getting the coals lit, having a fire that isn’t controlled by gas, and having food that gets that perfect grill char. This marinade is wonderful for both chicken and veggies. I marinated the chicken separate from the veggies and then skewered everything right before grilling. (I have these skewers and I love them– no soaking wood ones, worrying about catching fire, or loosing your veggies)
Honey Mustard Veggie Kabobs with Garlic Quinoa
This marinade covered quite a bit of veggies and two chicken breast. If you are only doing veggies, you could cut the marinade in half and still be okay or just make extra veggies (always a plus).
- 1/4 cup spicy brown mustard
- 1 tablespoon honey
- 1/4 cup greek yogurt
- 1/2 teaspoon pepper
- 1/2 teaspoons salt
- 1 clove garlic
- 1/4 teaspoon smoked paprika
- 1-2 Zucchini (depending on size)
- 2 Peppers
- 1 large red Onions
- Handful of button mushrooms
- Garlic Quinoa
- 1/2 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup basil, julienned
- At least four hours before, whisk together all ingredients for the marinade. Taste and add any extra of something you might want more of (like, I tend to me light handed on the salt in my recipes). Cut veggies into 1" cubes and toss with marinade in a bowl. Bowl the bowl and refrigerate until ready to cook.
- When ready, light grill. Using wood or metal skewers, add veggies. Place on grill and cover. Let cook for 3-4 minutes, then rotate. Continue this pattern until veggies are chard.
- While veggies cook, rinse quinoa. In a pot, heat olive oil over medium heat and add minced garlic. Cook for 1 minutes then add quinoa. Stir, add 2 cups water, and bring to a boil, then reduce to a simmer and cover. Cook quinoa for 12 minutes then remove from heat and let sit, covered, until water is absorbed. Stir in basil.
- Serve skewers over quinoa.
by Erin Alderson