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Harissa Spiced Quinoa

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Have you ever tried harissa? It’s a wonderful spice that adds so much flavour and a little spice to pretty much anything it touches. So today I’m bringing you this Harissa Spiced Quinoa with a little North African flare.

Harissa Spiced Quinoa
Harissa Spiced Quinoa

What is Harissa?

Harissa is a hot chili pepper paste, commonly used in North Africa. It’s mainly made up of roasted red peppers, spices and herbs like garlic, coriander seeds, cumin and olive oil. It’s full of flavour and delicious. Many supermarkets carry it in the regular section. Sometimes, it will be located in the international section, so don’t forget to ask.

Harissa Spiced Quinoa

If you’re new to using Quinoa, it’s a great alternative to things like rice and couscous. Much like my Cilantro Lime Quinoa dish or my Leek & Lemon Quinoa, this on is full of flavour and doesn’t disappoint. Let’s take a look!

Ingredients

  • Fresh – zucchini, cauliflower and cilantro
  • Dry and canned goods – quinoa, chickpeas
  • Seasonings and stock – vegetable stock, olive oil, cumin, coriander, salt and pepper
  • Flavours – harissa paste
  • Dairy – feta cheese

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Harissa Spiced Quinoa

Instructions for The Harissa Spiced Quinoa

  1. Preheat oven to 375 degrees F. Toss the cauliflower and zucchini on a large baking tray. Drizzle over olive oil and add the cumin and coriander. Stir well to coat completely. Roast for about 20 minute or until soft and golden.
  2. In a large deep sided skillet set over medium heat, add the quinoa. Toss it around until it becomes aromatic and starts to pop, about 2-3 minutes. Add the stock and harissa paste. Stir to combine. Reduce heat to low, cover and leave to cook for about 15 – 20 minutes.
  3. Remove from heat and fluff with a fork. Transfer the quinoa to a large serving dish and add the roasted vegetables and chickpeas. Season with salt and pepper and stir. Top with crumbled feta and fresh cilantro.
  4. Can be served immediately or at room temperature.
Harissa Spiced Quinoa

Notes about the Harissa Spiced Quinoa

  • Dry fry the quinoa – First and foremost and not to be skipped, dry fry the quinoa!  I can’t express how important this is to get a good end result.  My first attempts at quinoa were all disastrous.  It was an inedible stodgy mess.  Yuck.  Then I read somewhere that dry frying the quinoa will prevent this.  And it worked like magic.  I don’t know the science behind it, it just works.
  • Can be served hot or cold – I served this hot as soon as it was cooked.  But ate it the following day for my lunch all on it’s own and it was great that way as well.  
  • Topped with feta cheese – I only topped the dish with feta but you could add more if you like and stir it in for a more substantial dish.  Also, I served this as a side dish to roasted chicken. But you could have it as a lunch or even a light dinner.

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over head view of the Harissa Spiced Quinoa
Harissa Spiced Quinoa

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Harissa Spiced Quinoa

Have you ever tried harissa? It's a wonderful spice that adds so much flavour and a little spice to pretty much anything it touches. So today I'm bringing you this Harissa Spiced Quinoa with a little North African flare.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Lunch, Side Dish
Cuisine: Moroccan, north africian
Keyword: harissa, quinoa
Servings: 6 servings
Calories: 303kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 Cups quinoa
  • 2 Cups vegetable stock
  • 1 Cup chickpeas cooked
  • 1/2 head cauliflower cut into small florets
  • 1 medium zucchini halved length ways and cut into 1/4 inch slices
  • 2 Tablespoons olive oil
  • 2 Tablespoons harissa paste
  • 1 Teaspoon cumin
  • 1 Teaspoon coriander
  • 1/2 Cup feta cheese crumbled
  • Salt
  • Pepper
  • Small bunch fresh chopped cilantro

Instructions

  • Preheat oven to 375 degrees F. Toss the cauliflower and zucchini on a large baking tray. Drizzle over olive oil and add the cumin and coriander. Stir well to coat completely. Roast for about 20 minute or until soft and golden.
  • In a large deep sided skillet set over medium heat, add the quinoa. Toss it around until it becomes aromatic and starts to pop, about 2-3 minutes. Add the stock and harissa paste. Stir to combine. Reduce heat to low, cover and leave to cook for about 15 – 20 minutes.
  • Remove from heat and fluff with a fork. Transfer the quinoa to a large serving dish and add the roasted vegetables and chickpeas. Season with salt and pepper and stir. Top with crumbled feta and fresh cilantro.
  • Can be served immediately or at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Harissa Spiced Quinoa
Amount Per Serving (1 serving)
Calories 303 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 541mg24%
Potassium 580mg17%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 5g6%
Protein 12g24%
Vitamin A 319IU6%
Vitamin C 30mg36%
Calcium 114mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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By on December 4th, 2018
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