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HARISSA SPICED QUINOA AND ROASTED VEGETABLES
11

HARISSA SPICED QUINOA AND ROASTED VEGETABLES

NUTRITION
HEALTHY RECIPES
Feb 06, 2025

HARISSA SPICED QUINOA AND ROASTED VEGETABLES

The harissa spiced quinoa and roasted vegetables is a dish that brings together bold, smoky flavours with wholesome, nutrient-rich ingredients. The fluffy quinoa serves as a hearty base, while roasted zucchini and bell peppers add natural sweetness and depth. Harissa dressing, known for its spicy and aromatic blend, infuses the dish with a delightful kick balanced by the richness of olive oil. The harissa spiced quinoa and roasted vegetables are perfect for a quick lunch, a light dinner, or even as a side dish for grilled proteins. It is easy to prepare, making it great for meal prep, and it can be enjoyed warm or cold. Whether you prefer a mild spice or an extra fiery boost, this dish is customisable to suit your taste. Serve it alone or with additional toppings to create a satisfying and well-rounded meal.

RECIPE CATEGORY

Lunch, Dinner, Entrée, Side

SERVING SIZE

1

CUISINE

Mediterranean, North African

PREPARATION/TECHNIQUES

Roast, Boil, Sauté, Prepared in Advance

OCCASION/HOLIDAY

Anniversary, Fall, Family Reunion, Picnic, Potluck, Ramadan, Rosh Hashanah, Summer, Thanksgiving

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Vegan, Vegetarian, Quick & Easy, Wheat/Gluten-Free

DISH TYPE

Salad, Side Dish, Bowl

INGREDIENTS  OF HARISSA SPICED QUINOA AND ROASTED VEGETABLES

  • 50g quinoa, cooked
  • 40g roasted zucchini and bell peppers
  • 1 tbsp harissa dressing
  • 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

  • Calories: 200 kcal
  • Protein: 6g
  • Carbohydrates: 30g
  • Fats: 7g
  • Fibre: 5g

PREPARATION FOR HARISSA SPICED QUINOA AND ROASTED VEGETABLES

  • Prepare The Vegetables: Preheat the oven to 200°C (400°F). Slice the zucchini and bell peppers into even-sized pieces. Toss them with ½ tsp olive oil and a pinch of salt for even roasting.
  • Roast The Vegetables: Spread the zucchini and bell peppers on a baking tray lined with parchment paper. Roast for 20-25 minutes, flipping halfway, until slightly charred and tender.
  • Cook The Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. Bring 100ml of water to a boil in a small saucepan. Add the quinoa, cover and simmer for 12-15 minutes until all the liquid is absorbed. Fluff with a fork and set aside.
  • Prepare The Dressing: In a small bowl, mix the harissa dressing with the remaining ½ tsp olive oil for a smoother consistency.
  • Assemble The Dish: In a serving bowl, add the cooked quinoa as a base. Top with the roasted zucchini and bell peppers.
  • Drizzle With Dressing: Pour the harissa dressing evenly over the bowl, ensuring each bite gets a flavorful kick.
  • Serve: Enjoy immediately or store for later consumption.

PREP TIME

5 minutes

COOKING TIME

25 minutes

TIPS FOR HARISSA SPICED QUINOA AND ROASTED VEGETABLES

  • Even Roasting: Spread the vegetables in a single layer on the tray to ensure they roast evenly and develop a nice caramelisation.
  • Extra Spice: If you prefer a bolder flavour, mix an additional teaspoon of harissa paste into the dressing.
  • Cooking Quinoa: Rinsing quinoa before cooking removes its natural bitterness, so don’t skip this step.
  • Texture Enhancement: Adding a handful of toasted nuts like almonds or pine nuts can provide an extra crunch.
  • Serving Suggestions: This dish pairs well with grilled tofu, chickpeas, or a side of hummus for added protein.

VARIATIONS IN HARISSA SPICED QUINOA AND ROASTED VEGETABLES

  • Protein Boost: Add roasted chickpeas or grilled tofu to make this a more filling meal.
  • Cheesy Twist: If not vegan, sprinkle some crumbled feta or goat cheese for extra creaminess.
  • Different Grains: Swap quinoa with couscous, bulgur, or farro for a varied texture and taste.
  • Fresh Herbs: Garnish with chopped parsley, cilantro, or mint for added freshness.
  • Extra Veggies: Include roasted eggplant, sweet potatoes, or cherry tomatoes to add more variety.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Meal Prep: This dish can be made ahead and packed for lunches; the flavours deepen over time.
  • Reheating: Warm it in the microwave for 1-2 minutes or on the stovetop over low heat. If serving cold, let it sit at room temperature for 10 minutes before eating.
  • Freezing: Avoid freezing, as the texture of roasted vegetables and quinoa may become mushy when thawed.

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