Chimichurri Chicken Brochettes and South American Quinoa Salad Recipe

Name: Chimichurri Chicken Brochettes and South American Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Yield: 3-4 servings
Ingredients: 1 package (500 g) Flamingo Chimichurri chicken breast brochettes; 250 ml (1 cup) quinoa, uncooked; 125 g ( cup) kernel corn; 1 small red onion, diced; English cucumber, diced; red bell pepper, finely diced; 45 ml (3 tbsp.) olive oil; 30 ml (2 tbsp.) fresh coriander, minced; 30 ml (2 tbsp.) flat-leaf parsley; Juice of one lemon; Juice of two limes; Freshly ground salt and pepper

Ingredients

1 package (500 g) Flamingo Chimichurri chicken breast brochettes
250 ml (1 cup) quinoa, uncooked
125 g ( cup) kernel corn
1 small red onion, diced
English cucumber, diced
red bell pepper, finely diced
45 ml (3 tbsp.) olive oil
30 ml (2 tbsp.) fresh coriander, minced
30 ml (2 tbsp.) flat-leaf parsley
Juice of one lemon
Juice of two limes
Freshly ground salt and pepper

PREP TIME 15m	COOK TIME 20m
YIELD 3-4 servings

Instructions

Cook quinoa according to instructions on packaging ; cool down and transfer to a bowl.
In a bowl, combine olive oil, lemon and lime juice, coriander and parsley ; add salt and pepper ; set aside.
Thoroughly rinse and drain corn.
Using forks, separate quinoa grains ; add all ingredients to quinoa and mix thoroughly ; season.
Cook Flamingo brochettes according to instructions on packaging.
Serve Chimichurri brochettes with South American quinoa salad as side dish.