Ingredients:

1 tbls olive oil

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp ground coriander

500gms chicken thigh fillets cut into 3cms pieces

1 cup quinoa

1/2 bunch fresh parsley, finely chopped

1/2 cup mint leaves, finely chopped (reserve 1 tbls)

2 tomatoes, seeds removed, finely chopped

1/3 cup lemon juice

salt & pepper for seasoning

1 small red capsicum cut into 3 cm pieces

1 small yellow capsicum cut into 3 cm pieces

Method:

1. 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.

2. Soak 12 bamboo skewers in water.

3. 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.

4. Transfer quinoa to a bowl. Add parsley, mint, tomato and lemon juice. Season with salt and pepper. Stir to combine.

5. 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.

6. Divide quinoa tabouli among serving plates. Top with skewers and mint leaves. Serve.