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.