Pork and Onion Skewers with Quinoa and Broccoli

The skewers are after the fashion of the Greeks.  Chunk a 1 lb. pork tenderloin into 1-1/2" cubes and marinate them along with some raw onions in a mixture of 1/3C olive oil, 2 minced garlic cloves, 3T chopped fresh oregano, salt and pepper to taste.  Marinate for several hours or overnight.

While at the grocery, it dawned on me to look in the speciality rice section for some new grain/rice.  Quinoa(pronounced keenwa) is what we tried.  It is very high in protein and fiber and has a wonderful kind of nutty flavor.  Start by soaking the grain in water for an hour or so.  We made a pilaf  by sautéing  some minced carrot, celery and garlic in olive oil.  Add the drained quinoa and continue to saute for 5 min.  Add liquid; in our case chicken stock.  We added about 1-1/2C stock for 1C quinao.  Allow this to simmer while you skewer and grill the meat and onions (about 15 min. on the Weber) The liquid will be completely absorbed.  The broccoli was steamed as usual.

Try the quinoa; we think you will like it.