Beef and Vegetable Kabobs with Quinoa

Ingredients

• lean beef cubes 6 oz
• cooked quinoa 1 cup
• assorted grilled vegetables 1 cup
• olive oil 1 tbsp

Method

1. Prepare the Ingredients. Wash and cut the bell peppers, onions, and mushrooms into bite-sized pieces for grilling. Ensure the lean beef cubes are cut evenly, about 1 to 1.5 inches each, for uniform cooking.
   Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning during grilling.
2. Marinate the Beef and Vegetables. In a bowl, combine the lean beef cubes and vegetables. Drizzle with 1 tablespoon of olive oil and toss gently to coat evenly. Optionally, season with salt and pepper to taste.
   Tip: Marinate for 10-15 minutes if time allows to enhance flavor.
3. Assemble the Kabobs. Thread the beef cubes and vegetables alternately onto skewers, leaving a little space between pieces to ensure even cooking.
   Tip: Alternate colors and textures for an appealing presentation.
4. Grill the Kabobs. Preheat your grill or grill pan to medium-high heat. Place the kabobs on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to brown all sides evenly. Cook until beef reaches desired doneness (medium is recommended).
   Tip: Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium.
5. Prepare the Quinoa. If quinoa is not yet cooked, rinse 1/3 cup dry quinoa under cold water, then cook it in 2/3 cup water by bringing to a boil, reducing heat to low, covering, and simmering for 15 minutes until water is absorbed. Fluff with a fork.
   Tip: Cook quinoa ahead of time and reheat to save time.
6. Serve. Plate the grilled beef and vegetable kabobs alongside 1 cup of cooked quinoa. Drizzle any remaining olive oil or juices over the dish for extra flavor.
   Tip: Garnish with fresh herbs like parsley or cilantro if desired.

Pro tips

• Cut beef and vegetables into uniform sizes for even cooking.
• Use a meat thermometer to avoid overcooking beef and keep it juicy.