Grilled Chicken with Rainbow Quinoa and Edamame

Marinade for the chicken cutlets:
  • 1/3 cups olive oil
  • 1/2 cup low sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/3 cup red wine vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons dry mustard
  • 1 tsp black sesame seeds
  • 1 tsp crushed ginger
  • salt & pepper, to taste

*The longer the chicken marinates, the better the flavor. I did mine overnight, so I’d say it was in there for around 16 hours.

Rainbow Quinoa:

I use my handy-dandy rice cooker, but you can easily do this on the stove top. You should also rinse the quinoa under cold water before cooking because it eliminates the natural coating, saponin, which can create a bitter taste.

2 cups chicken, or vegetable broth, per 1 cup of quinoa.

*You can use water if you prefer, but the broth really adds a nice flavor.

Bring water to a boil, add in quinoa. Return to a boil, cover, and then reduce to a simmer for 15 minutes.

Fluff with a fork and remove from heat!

I then added in some sea salt, pepper and a splash of sesame oil for the nutty flavor.

BBQ’d Onions:

I love the flavor of onions on the BBQ! Plus, you can season them with whatever you like.

I was simple with my onions this time and just used some olive oil, salt, and pepper.


I bought a batch at Trader Joes, which had the edamame already taken out of their pods.

Quick, easy, and super healthy!


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