Posts by tag: spring

  • Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad

Posted on May 8, 2017

It’s been an exceptionally soggy Spring here in New England. Which wouldn’t be so bad, except for the fact that all this rain has seriously cut into my grilling time. And that makes me grumpy.

I had anticipated being fully reacquainted with my grill by this point in the month of May. But instead, it feels like we’re only on our second date. There is still some awkwardness and uncertainty when we interact. All of which can probably be attributed to me. Admittedly, I’m rusty and out of practice after the long Winter.

But I’m slowing working out the kinks (i.e. cleaning off the grates). And I’ve even managed to have a few successful grilling sessions on the days when the weather was tolerable. Out of one of which was born this recipe for Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad.

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad |

Drinking beer is something I do often. Cooking with beer, however, is something I only seem to remember to do occasionally (maybe if I drank less beer, my memory would be better!). It’s been quite a while since I’ve shared a savory beer-infused recipe here on Floating Kitchen. And for that oversight, I apologize. Craft beer has so many wonderful uses in the kitchen – from tendering meats to giving rise to baked goods to imparting unique and complex flavors to any dish it’s added too – and I want to spend more time exploring all those things.

These Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad would be perfect for a casual weekend dinner. The recipe is super simple to prepare (just be aware there is a 1-2 hour marinating time for the chicken). And you could easily customize the quinoa salad to add in whatever seasonal vegetables you happen to have on hand. I’m taking advantage of all the wonderful radishes and fresh herbs that are so abundant right now. But I also think some shaved asparagus or spicy arugula would be very welcome in this dish.

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad |

If you follow my Instagram stories, then you know I can be regularly found hanging with my crew at the Newburyport Brewing Company. So naturally, I used one of their IPA’s in my recipe. But any IPA that you love will work great. I’m all in favor of encouraging everyone to support their local breweries!

I’m sharing this recipe for Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad as part of our monthly seasonal produce round-up organized by Becky from Vintage Mixer. Check out Becky’s May Produce Guide, as well as the recipe links below from some of my other blogging friends, to find lots of inspiration for Spring cooking and eating. And keep your fingers crossed for better weather!



Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad

Serves 4

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad


  • For the Chicken
  • 1.5 to 1.75 lbs boneless, skinless chicken breasts
  • 6 ounces beer (I used an IPA)
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

  • For the Quinoa Salad
  • 1 cup quinoa
  • 2 cups peas
  • 2 cups sliced radishes
  • 1/2 cup fresh mint, roughly chopped
  • 1/4 cup fresh dill, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper


  1. Cut the chicken breast into cubes and place them in a large zip-closure bag. Add the remaining ingredients to the bag. Seal the bag, then shake it around to make sure the marinade is mixed and the chicken is well coated. Place the bag in your refrigerator for 1-2 hours.
  2. Meanwhile, cook the quinoa according to the package instructions. Once the quinoa has finished cooking, transfer it to a large bowl to cool to room temperature. Then add the peas, radishes, mint and dill. In a small bowl, whisk together the remaining ingredients. Then pour this dressing over the quinoa salad, tossing gently to mix everything together. Cover and refrigerate until you're ready to serve.
  3. If you’re going to be using wooden skewers, soak them in water for at least 30 minutes before threading and grilling the chicken.
  4. Pre-heat your grill to medium-high. Thread the marinated chicken onto skewers (about 5 cubes per skewer) and discard any leftover marinade. Spray your grill grates with non-stick cooking spray. Then place the chicken skewers on the grill and cook for about 10 minutes, or until the chicken is cooked and no longer pink in the middle, flipping them once during this time. Remove the chicken skewers from the grill and place them on a clean plate. Cover to keep warm.
  5. To serve, divide the quinoa salad between plates. Top with the grilled chicken skewers. Garnish with extra herbs and a squeeze of fresh lemon juice, if desired.

May Eat Seasonal Recipes

May Eat Seasonal Recipes

Roasted Rhubarb Crazy Berry Meringues by Letty’s Kitchen

Polenta with Asparagus, Pancetta and a Poached Egg by Vintage Mixer

Baked Cauliflower Casserole with Goat Cheese by Cookin’ Canuck

Date-Sweetened Chocolate Peanut Butter Oatmeal Smoothie by JoyFoodSunshine

Sea Salt Focaccia with Radish Ramp Butter by Simple Bites

Turmeric Roasted Cauliflower and Tempeh Power Salad {vegan} by Healthy Seasonal Recipes

Halloumi Salad with Beets and Blackberries by Kitchen Confidante

Spring Farro Salad with Feta, Lemon, and Mint by Flavor the Moments

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers by Foodie Crush

Chocolate Rhubarb Pavlova by Suitcase Foodist

Mediterranean Farro Salad with Arugula and Chickpeas by Aggie’s Kitchen

Radish and Asparagus Breakfast Bowls by Food for My Family

Hummus and Salad Flatbread Pizza by Completely Delicious

  • Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Posted on May 4, 2017

I really like rhubarb. Like really. Like probably way more than is considered normal for a human being to like a vegetable (<— yes, that’s true!).

As a kid, I would pick those tart, fibrous stalks straight from the warm soil and dip them into brown paper lunch bags filled with sugar. Instant gratification: farm style.

These days, my rhubarb preparation has gotten a little bit more sophisticated. I’m baking it into pies, mixing it into cocktails and freezing it into popsicles. You name it. I’ve probably tried it. Rhubarb knows no boundaries for me.

Unless of course, we’re talking about savory rhubarb applications. Because there, I’m a total novice. Well, until now.

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw |

The idea of a savory rhubarb recipe hadn’t even really crossed my mind until about a month ago. I’ve had a few rhubarb chutneys in the past (and maybe even made one myself at some point), but they were still much more on the sweet side of the equation. A full-fledged savory rhubarb recipe had escaped me. That is, of course, until I spotted this rhubarb and radish salad on Bon Appétit. I immediately started experimenting with a slightly modified version of that recipe. And it’s been on constant rotation in my kitchen ever since.

This rhubarb-radish slaw is a wonderful side dish that celebrates Spring produce. I find it pairs particularly well with flavorful meats, like ribs or brisket. But I also love it as a topping for sandwiches, tacos and these vegan tostadas which I’m sharing here today.

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw |

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw |

These Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw are such a breeze to prepare. Seriously. 20 minutes is all you need to make these perfect little pitas. Try them some night when you’re in need of a low fuss vegetarian dinner. Or make them for Cinco de Mayo tomorrow! Which is like the best food holiday ever because it involves all of my favorite foods and beverages (hello tequila!).

Because these tostadas are so quick and easy, I’m sharing them as part of our monthly 30 Minute Thursday series. Just scroll down below to find links to other creative (and fast!) dinner recipes. As you might except, there are a couple of other Mexican-themed dishes in this months installment. I hope you find some inspiration for Cinco de Mayo. Or for any night when you need food in a hurry!



Recipe adapted from my Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Serves 2-3

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw


  • For the Chickpeas
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon chili sauce
  • 1/4 tsp. salt

  • For the Tostadas
  • 6 sandwich size pita bread (5- to 6-inches in diameter)

  • For the Rhubarb-Radish Slaw
  • 3 medium radishes, trimmed
  • 1 stalk rhubarb, trimmed
  • 1/3 cup fresh cilantro, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • Juice from 1/2 lime
  • 1 tsp. agave nectar

  • For the Guacamole
  • 2 avocados
  • 1/4 cup fresh cilantro, roughly chopped
  • Juice from 1/2 lime
  • 1/2 tsp. salt


  1. Pre-heat your oven to 400 degrees.
  2. Pat the chickpeas dry with a paper towel. Then toss them in a medium bowl along with the chili sauce and salt, stirring until well coated. Spread the chickpeas out onto a rimmed baking sheet and roast in your pre-heated oven for 15 minutes, stirring once halfway through. Remove and set aside.
  3. Meanwhile, place the pita breads on a second rimmed baking sheet and warm them in your pre-heated oven for about 10 minutes, or until the edges become slightly crispy. Remove and set aside.
  4. To make the slaw, first cut the radishes and rhubarb into thin matchsticks. Place them to a medium bowl along with the cilantro. In a separate small bowl, whisk together the olive oil, lime juice and agave nectar. Then pour this dressing over the slaw, tossing to coat. Set aside.
  5. To make the guacamole, slice the avocados in half and remove and discard the pits. Scoop out the flesh and add it to a bowl along with the other ingredients. Using the tines of a fork, mash everything together until well combined. Set aside.
  6. To assemble the tostadas, spread some of the guacamole onto the warmed pita breads. Top with the roasted chickpeas and some of the rhubarb-radish slaw. Serve immediately.

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Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments

10 Minute BBQ Ham Sandwiches by The Recipe Rebel

One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.

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