Spicy Baked Chicken Thighs and Quinoa Tabbouleh Salad

The other night we had Spicy Baked Chicken Thighs and Quinoa Tabbouleh Salad with fresh watermelon for dessert.  It was all delicious, but I especially liked the crunchy vegetables and fresh herbs in the Tabbouleh salad!

Enjoy!
~Davis


Spicy Baked Chicken Thighs
(from Daphne Oz in the 6/3/13 People magazine)
serves 4
-3/4 cup balsamic vinegar
-1/4 cup olive oil
-1/2 tsp. crushed red pepper flakes
-1/4 tsp. dried oregano
-2 lbs. organic, skinless, boneless chicken thighs

Combine the balsamic vinegar, olive oil, red pepper, and oregano.  Add chicken, and marinate the meat for an hour in the refrigerator.  Preheat oven to 425.  Place chicken on a rimmed baking sheet.  Discard the remaining marinade.  Bake about 20 minutes.


Quinoa Tabbouleh Salad
(Closet Cooking)
Ingredients:
-water (or homemade chicken stock, which is what I used)
-quinoa
-tomatoes
-cucumber
-fresh parsley
-fresh mint
-green onions
-100% pure lemon juice
-olive oil
-ground cumin
-sea salt
-pepper