Harissa Vegetable Skewers with Quinoa Tabbouleh and Tahini Yoghurt

Harissa Vegetable Skewers with Quinoa Tabbouleh and Tahini Yoghurt

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 18, 2015.
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Harissa vegetable skewers (with courgette, Swiss brown mushrooms, and cheery tomatoes), with quinoa tabbouleh and topped with tahini yoghurt to serve

Ingredients

QUINOA TABBOULEH

  • 1 cup + 2 tablespoons water
  • 1/2 teaspoon salt
  • 3/4 cup quinoa
  • 1/2 red onion, finely diced
  • 1/2 bag baby spinach leaves, finely sliced
  • 1/4 cup finely chopped mixed parsley and mint
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon vinegar (e.g. white wine, red wine, cider)
  • 40 g walnuts and dates

HARISSA VEGETABLE SKEWERS

  • 60 g mild harissa paste
  • 2 tablespoons natural yoghurt
  • 1 courgette, sliced 1cm
  • 125 g Swiss brown mushrooms, sliced 1cm
  • 1/2 punnet cherry tomatoes
  • 6 bamboo skewers, soaked in water for 10 minutes

TAHINI YOGHURT

  • 1/2 cup natural yoghurt
  • 1 teaspoon runny honey
  • 1 tablespoon tahini paste
  • 1 tablespoon lemon juice
  • 1/2 teaspoon smoked paprika

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Bring water and salt to the boil in a medium pot (with a lid). Add quinoa, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  3. While quinoa is cooking, combine harissa paste and first measure of yoghurt in a medium bowl. Add courgette, mushrooms and tomatoes and gently toss to coat well. Thread a piece of courgette, mushroom and cherry tomato onto each skewer and repeat until you have 3 of each ingredient per skewer.
  4. Place skewers on prepared tray, bake for about 12 minutes until vegetables are tender and just starting to caramelise. Turn once during cooking.
  5. In a small bowl, mix all tahini yoghurt ingredients together. Fluff up quinoa grains with a fork, mix with all remaining quinoa tabbouleh ingredients and season to taste with salt and pepper.
  6. divide quinoa tabbouleh between plates. Top with a few skewers and a dollop of tahini yoghurt.

Nutritional Information

Energy 2291 kj
548 kcal
Protein 17.2g
Carbohydrate 44.3g
Fat 31.8g