Chicken Spiedini with Quinoa and Watercress Salad

Cut each chicken thigh in half to form two long strips. Thread two strips onto each wooden skewer. In a medium bowl whisk together herbs, garlic, and olive oil. Reserve 1/2 cup of this mixture for the salad dressing.

Season chicken with salt and pepper then pour over the remaining oil and herb mixture. Let chicken marinate while preparing the other parts of the meal.

Bring quinoa and water with a bit of salt to a boil. Reduce heat to medium low and let simmer 12-15 minutes until the liquid has absorbed. Fluff with a fork and set aside with the lid off to cool slightly. Rinse and dry watercress and then cut into bite-sized pieces.

Pre-heat a grill pan over a medium high flame. Place chicken skewers on the grill pan and cook for 3-4 minutes per side until browned and cooked through. Add balsamic vinegar to the reserved oil and herb mixture along with salt and pepper to taste. In a large bowl toss watercress with warm quinoa and desired amount of dressing. To serve, spread quinoa salad out on a large platter and arrange chicken spiedini on top. Serve family style.