Marcangelo Kabobs with Mexican Quinoa Salad

Time & Servings
Serves 4
40 min ready time =
40 min cooking
  • 1 cup quinoa 4865
  • 2 ripe tomatoes, diced 4866
  • 2/3 cup crumbled feta cheese 4867
  • 6 green onions, thinly sliced 4868
  • 1 ripe avocado, diced 4869
  • 3 tbsp lime juice 4870
  • 3 tbsp olive oil 4871
  • 1/2 tsp each salt and pepper 4872
  • 1/2 cup chopped fresh coriander 4873
  • 1 pkg (320g) Marcangelo Authentic Souvlaki Pork or Chicken Kabobs 4874
  1. In fine mesh sieve, rinse quinoa under cold running water. Combine in pot with 1 ½ cups of water and a pinch of salt. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Fluff quinoa with a fork. Let cool. (Quinoa can be made up to 24 hours ahead and refrigerated. Bring to room temperature before continuing.)
  2. Grill Marcangelo pork kabobs over medium heat, turning occasionally, until cooked through, 8 to 10 minutes.
  3. In bowl, gently toss together tomatoes, feta, green onions and avocado. Gently stir in cooled quinoa. Pour lime juice and oil over, tossing until salad is well coated. Remove meat from skewers. Gently stir into salad along with salt and pepper and chopped fresh coriander.

Marcangelo Fast Pass

Marcangelo Kabobs are fabulous over any grain salad. You can make one of your own with barley or wheat berries or just pick up an interesting grain salad at your local deli.