Venison kebabs with quinoa

Health benefits:

• Contains iron, protein
• Omega 3 fatty acids

Serves 4  

Preparation & cooking time 20mins 

Ingredients   

• 200g of quinoa  
• 3 tbsp of olive oil 
• Good quality vegetable stock 
• Handful of freshly chopped parsley or coriander   
• 800g lean venison, cut into 1 1/2-inch cubes  
• 12 baby, cherry or plum tomatoes  
• 2 courgettes, cut into 1 inch chunks 
• 1 tsp of ground coriander  
• 1 tsp of ground cumin 
• 1 tbsp of rapeseed or sunflower oil 
• Salt and pepper (not too much salt) 

Method  

Quinoa: 

• Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Once cooked keep to one side. 

Venison kebabs: 

• Mix everything in a bowl 
• Season to taste 
• Heat the grill pan to medium heat 
• Skewer the venison pieces, alternating with the tomatoes and courgettes. Grill until the venison is no longer pink on all sides (rotate the kebabs) about 8 to 10 minutes, depending on the heat. 
• Serve with the quinoa and with freshly chopped parsley / coriander on top  

• Wheat-free
• Gluten-free
• Dairy-free