Kabobs are one of those foods that are easy to make and fun to eat. As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef? What about pork?” And I realized I had never made a pork kabob before!
I’m pretty open minded when it comes to cooking with an ingredient I haven’t used before. So the first time I saw a recipe listing an ingredient called ‘quinoa,’ I was curious and looked it up.
Interestingly, I read that it was a grain crop grown primarily for its edible seeds. “Okay,” I thought, “That’s not so bad.” Reading further, I saw that quinoa is related to a species of tumbleweed. What? No way! That had to be a joke.
So the skeptic within me tried another search, asking the internet universe, “Is the grain quinoa, related to a tumbleweed?” Surprisingly, there were many results indicating that it was true. Huh. (I still think it’s a joke.)