Ingredients for quinoa tabbouleh:
Peel the cucumber, cut it lengthwise and cut out the core. Peel the pepper, cut it in half and remove the seeds. Peel the onion and garlic. Cut all the prepared ingredients into small cubes and put them in a bowl. Clean, chop and add parsley. Squeeze the orange and lemon.
Place the quinoa in a saucepan with double the amount of water and a pinch of salt and bring to a boil. Reduce heat to low. Add the orange juice, some turmeric and harissa and leave to swell for about 15 minutes. At the end of cooking, the granules should still have a little bite, and there should be almost no liquid left in the pan. If necessary, drain the quinoa a little more.
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 fillet thoroughly, dry it and cut it into long strips. String the chicken on wooden skewers in a wavy pattern.
Mix the yogurt with the tandoori paste and season with a little lemon juice. Salt the chicken fillet on all sides 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 olive oil in a pan and fry the kebab on all sides. Reduce the heat and simmer for about 5 minutes.
Ingredients for the sauce:
Place the yogurt in a bowl and season with salt, pepper, chili, honey, and lemon juice. Finally, add the olive oil. If desired, you can add chopped garlic.
Put tabbouleh on a plate together with fried chicken kebabs. Add the sauce or serve in a separate bowl. Garnish with fresh herbs. Quinoa tabbouleh can be supplemented with other vegetables, it also tastes good cold in a salad and is suitable as a healthy snack on the go.