Now that the heat of summer is upon us here in central Texas, I have been grilling much more. It helps keep the heat of the oven/stove out of the house and it is super easy to clean up afterwards. As I said in my last post I have been trying to come up with new recipes to incorporate all my backyard goodies, and tonight’s meal was no exception.

For dinner I made Greek chicken kebab and quinoa pitas. First I marinated chicken breasts in some bottled Greek salad dressing in the fridge. Then I cooked about one cup of quinoa in water until tender (about 20-25) minutes. Once the quinoa cooled, I added chopped cucumbers, tomatoes, onion, mint, kalamata olives, and feta cheese and mixed in some of the salad dressing to taste. I then grilled the chicken and mixed in in the quinoa salad and served it in warm pita bread. It was super fresh and tasty!

Here are some pictures of the veggies I used from my garden along with one of the finished product before I ate it up!