Name: Kale salad with pickled watermelon and feta
Prep time: 10 min
Total time: 3 h 10 min
Ingredients: 1 cup champagne vinegar; 1/4 cup lemon juice; 2 tablespoons finely minced shallot; 2 tablespoons honey; 1 teaspoon ground coriander; 2 cups 1″ diced seedless watermelon; 1/2 cup reserved pickling liquid; 1/2 cup olive oil; Kosher salt; 2 cups thinly sliced kale (curly green kale or Tuscan); 4 oz soft feta, crumbled; Freshly ground black pepper

Grilled citrus chicken skewers with quinoa

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Chicken skewers with a bright citrus kick. These are fantastic for summer grilling parties!

Author: Sur La Table
Prep Time: 20
Cook Time: 20
Total Time: 40

Ingredients

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Citrus marinade

1 teaspoon crushed garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon fresh thyme, roughly chopped
1 teaspoon kosher salt

Grilled chicken skewers

4 (4-oz) boneless, skinless chicken breasts, cubed
Kosher salt and black pepper

Quinoa

Olive oil
1/4 cup finely minced onion
2 cups quinoa
2 cups chicken stock or vegetable stock
1 teaspoon kosher salt (or to taste)

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Instructions

To marinate chicken: Combine marinade ingredients and toss with chicken to combine. Set aside to marinate at room temperate for 15 minutes before grilling.
To prepare quinoa: Heat heavy sauce pot over medium high heat. Add enough oil to coat the bottom of the pan. Add the onions and sauté until tender and golden brown. Add quinoa to the pot to toast for about 30 seconds before adding the broth. Bring to a boil, reduce the heat to a simmer and cover. Cook for about 15 minutes.
To cook chicken: Add the chicken cubes to skewers (soak the skewers in water to prevent burning). Grill at 375 until fully-cooked.

Nutrition

Serving Size: 4

Find it online: https://fitnessista.com/sur-la-table-dinner-at-home/