Grilled Teriyaki Skewers With Roasted Broccoli

August 15, 2018
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Created by Chef Callyn Graf
34 minutes
Serves 4
INGREDIENTS:
  • 2 cup quinoa
  • 3 1/2 cups water
  • 1 pkg Harmons steamable broccoli
  • 1 Tbsp canola oil
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 lemon, zested and juiced
  • 4 Harmons beef skewers
  • 8 Tbsp teriyaki sauce
DIRECTIONS:

Prepare a grill over medium-high heat.

Rinse quinoa with water and drain in a strainer. In a saucepan over high heat, bring water, 1 teaspoon salt, and quinoa to boil. Reduce to low, cover and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Set aside.

Meanwhile, place broccoli in center of a large sheet of aluminum foil. Toss with canola oil, cumin, salt, and lemon. Seal foil and place over cool part of the grill and cook, 15 minutes. After 5 minutes of broccoli cooking, add beef skewers to grill, and cook, turning every 3-4 minutes and basting with teriyaki sauce, until temperature of meat reaches 125-130° for medium-rare or until desired doneness.

Serve meat skewers atop quinoa and broccoli.