Ingredients for quinoa tabbouleh:
Peel the cucumber, lengthwise and cut out the core. Clean, halve and deseed the peppers. Peel the onion and garlic. Cut all the prepared ingredients into small cubes and put them in a bowl. Clean, chop and add the parsley. Squeeze the orange and lemon.
Put the quinoa in a pot with twice the water and a pinch of salt and bring to a boil. Reduce heat to low. Add the orange juice, a little turmeric and harissa and let it infuse for about 15 minutes. At the end of the cooking time, the grains should still have some bite and there should be no liquid left in the pot. If necessary, strain some more quinoa.
Add the quinoa to the vegetables in the bowl and mix well. Season the quinoa tabbouleh with olive oil, lemon juice, chili, salt and pepper.
Ingredients for tandoori chicken:
Wash the chicken fillets well, dry them and cut them into long strips. Thread the chicken on wooden skewers in boiling water.
Mix the yogurt with the tandoori paste and adjust it with a little lemon juice. Salt the chicken fillets all over and place in a shallow bowl. Add the tandoori yogurt mixture and turn the skewers into it. Leave to marinate for several hours or overnight.
Remove the meat from the marinade and pat dry. Heat the olive oil in a pan and fry the skewers on all sides. Lower the heat and simmer gently for about 5 minutes.
Ingredients for dip:
Pour the yogurt into a bowl and season with salt, pepper, chili, honey and lemon juice. At the end, mix the olive oil. If you want, you can add minced garlic.
Place the tabbouleh on a plate with the fried chicken skewers. Add dip or serve in a separate bowl. Garnish with some fresh herbs. Tabbouleh quinoa can be supplemented with other vegetables, it also tastes good cold in a salad and is suitable as a healthy snack on the go.