Spicy chicken skewers and saffron quinoa

First things first, happy Friday mother lovers! Second, I really should stop doing these recipe and food posts in the morning because looking at the pictures just makes me hungry and lunch is so. far. away. 

Before you get all judgmental on me. Yes, I know quinoa is kind of a controversial topic when it comes to the paleo diet. However, if you eat bananas and sweet potatoes, then you probably shouldn't be snubbing your nose at quinoa. Here are some random people's opinions on the matter (here, here, and here) in case you care, which I'm 99 percent sure you don't. 

Anyway, BryGuy has been trying to put on some muscle mass and the boy has a metabolism like a hummingbird (in case you couldn't figure it out, they have crazy high metabolisms). So he needs to eat A LOT, and the meat and veggies just aren't cutting it. After a little research he decided he need to introduce some rice and/or quinoa into his diet for the calories. Which means "Yay!" I get to eat some too, but in much smaller quantities -- life is so unfair! 

Saffron Quinoa Recipe:
2-3 shallots
3 tablespoons butter
1-2 teaspoons of saffron threads*
2 cups of quinoa
4 cups of water
1 tablespoon salt
zest of one lemon
juice of one lemon
salt and pepper

1. Finely chop shallots
2. Melt butter in a pan and add shallot over medium heat
3. Cook until soft and fragrant
4. Add saffron threads and quinoa and stir to coat
5. Add water and salt - bring mixture to a simmer, then reduce heat and cover 6. Cook for 20 minutes (or until all liquid is absorbed)
7. Add zest and juice of lemon and mix together
8. Season with salt and pepper (optional) 

Optional ingredients to add to saffron quinoa: chopped mint leaves, chopped cilantro, toasted almonds, raisins. 

Saffron can be purchased in some supermarkets but definitely found in specialty stores. I got mine at Williams-Sonoma for $18.95.

Spicy chicken skewers:
2 lbs of chicken (I use a mix of chicken breast and thighs) cut into 1" cubes
1 cup rice vinegar
1/4 cup brown sugar
1/2 cup sriracha
1 tablespoon of garlic powder
1 tablespoon of paprika 
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon of cayenne pepper
Salt and pepper

1. In a large mixing bowl add all ingredients and mix together with hands to combine
2. Let chicken marinate for 1-2 hours
3. Place 5-6 pieces of chicken on each skewer
4. Cook over medium high heat on grill until chicken is cooked through

Then, because I was feeling adventurous, I made a big garbage plate complete with saffron quinoa, spicy grilled chicken skewers, lettuce, tomato, roasted red peppers, feta, tzatziki, and more sriracha. Yummmmmmm. 

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