Preparation time is 2hours 20minutes
Cook time is 30minutes
Total time is 2hours 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 500grams chicken thigh fillets, trimmed, cut into 3cm pieces
- 2 tomatoes, seeds removed, finely diced
- 1 small red capsicum, trimmed, cut into 3cm pieces
- 1/2 cup mint leaves, finely chopped (plus extra to serve)
- 1/2 bunch parsley, finely chopped
- 1/2teaspoons ground coriander
- 1teaspoons ground cumin
- 1teaspoons smoked paprika
- 1 pinch pepper (for seasoning)
- 1 cup quinoa
- 1tablespoons olive oil
- 1/3 cup lemon juice
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2000kJ / 480Cal
2000 Kilojoules or 480 Calories
23% of daily energy intake*
Protein
7.5grams
Fat
7.4grams
Carbs
33.5grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine oil, paprika, cumin and coriander in a glass bowl. Season with salt and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours, if time permits.
Step 2 of 6
Soak 12 bamboo skewers in water.
Step 3 of 6
Place quinoa and 2 1/2 cups of cold water in a saucepan over a high heat. Bring to the boil. Reduce heat and simmer for 10 minutes or until quinoa is tender. Drain. Set aside to cool.
Step 4 of 6
Transfer quinoa to a bowl. Add parsley, mint, tomato and lemon juice. Season with salt and pepper. Stir to combine.
Step 5 of 6
Heat a chargrill pan over a medium-high heat. Thread chicken and capsicum, in alternate colours, onto skewers. Cook skewers, for 4-5 minutes on each side or until chicken is cooked through.
Step 6 of 6
Divide quinoa tabouli among serving plates. Top with skewers and mint leaves. Serve.
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