• In a medium lidded saucepan, bring 2 cups water, the quinoa and 1/2 tsp salt to a boil over high. Cover, reduce heat to medium-low and cook 15 minutes.

  • Meanwhile, whisk peanut butter, 1/4 cup water, 2 tbsp lime juice, the soy sauce and sugar until blended. Add chili oil, if using.

  • Heat grill or grill pan to medium-high. Thread skewers with chicken, alternating with onion. Whisk oil with 2 tbsp lime juice, 1/4 tsp salt and the pepper. Brush onto skewers. Grill skewers 12 to 14 minutes, turning often. Spoon quinoa onto a platter and sprinkle with parsley. Add skewers and drizzle with some sauce. Serve remaining sauce on the side.

Nutrition Facts

585 calories; 29 g total fat; 950 mg sodium. 42 g carbohydrates; 41 g protein;