Honey Mustard Veggie Kabobs with Garlic Quinoa

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2-3 1x
  • Category: Dinner


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).



  • Marinade
  • 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
  • Vegetables
  • 12 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve skewers over quinoa.