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Active: 30 min Total: 1 hr
Cuisines

Ingredients

Metric
Servings:
4
Pork and Pineapple Kebabs:
  • Green onions - 3 stalks , chopped, green and white pieces separated
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Italian seasonings - 1 tsp
  • Brown sugar - 1 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Green peppers - 2 , chopped into squares
  • Red peppers - 2 , chopped into squares
  • Mushrooms, brown or white buttons - 1/2 lb , halved
  • Pineapple - 1/2 , cubed
  • Skewers - 12 to 24
  • Quinoa - 2/3 cup , uncooked ((Or sub 2 cups cook. Skip for low-cal))
Mixed Green Salad:
  • Kidney beans (14oz / 397g can) - 1/2 can ((~1 cup - sub other beans if desired))
  • Dijon mustard - 1 tsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 1/2 lb

Prep

  1. Make marinade - Chop green onions. Mix with red wine vinegar, Dijon mustard, Italian seasonings, brown sugar, and oil.
  2. Green peppers / Red peppers / Mushrooms - Prep as directed. Place veggies into a Ziploc bag or container and cover in marinade. Marinade for at least 30 minutes and up to a day. (Can be done up to 3 days ahead)
  3. Pineapple - Prep as directed. If making tomorrow night’s dinner, you can prep the whole pineapple but chop tomorrow night’s portion into smaller pieces for a salsa. (Can be done up to 3 days ahead)
  4. Prep skewers - Thread skewers through veggies and pineapple. I use two skewers per / kebab (as shown in meal photo) for easier flipping during the cooking process. Place skewers on a sheet pan.
  5. Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Roast kebabs in the oven for 10 to 12 minutes, until pineapple is nice and golden.
  3. While kebabs are roasting, rinse and drain kidney beans and whisk together Dijon, balsamic vinegar, and cooking oil.
  4. When kebabs are done, toss vinaigrette with mixed greens. Enjoy with quinoa.

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