Quinoa Steak Kabobs

Any type of steak or roast can be used for this recipe. If you can cut the beef into 1" cubes, you will be successful.

 ¼ cup Olive oil
 ¼ cup Soy sauce
 ¼ cup Teriyaki sauce
 2 tbsp Honey
 1 Clove garlic, crushed
 1 tsp Black pepper
 1 lb Beef steak cut in 1" cubes
 8 Mushrooms
 1 Green bell pepper cut in 1" squares
 1 Red bell pepper cut in 1" squares
 1 Yellow bell pepper cut in 1" squares
 1 Onion cut in 1" squares

1

Combine olive oil, soy sauce, Teriyaki sauce, honey, garlic and black pepper in a bowl or large plastic bag. Add the cubed beef and the mushrooms and marinate for at least three hours (overnight in the refrigerator is okay also).

2

When the ingredients have been marinated, start by cooking the quinoa so it is done about the same time as the kabobs.

3

Remove mushrooms and beef from marinade and thread them onto a skewer, along with the pepper and onion (and tomatoes if you are using them).

4

Heat the marinade and add a tsp of corn starch to thicken it.

5

Cook the skewered ingredients on the grill for ten or fifteen minutes. Turn them a few times, and brush marinade on them each time you turn them. Another option is to brush BBQ sauce on, but I would not recommend it. You already have a lot of flavors going on here. However, if you really like the BBQ sauce option, then I suggest that you do not marinade the meat and mushrooms.

6

Place the quinoa on a serving platter and pile the skewers on top. ENJOY!