Moroccan Quinoa Bowls with Harissa-Honey Carrots and Chermoula Sauce
This quinoa bowl recipe may look like a lot of elements and ingredients, but I promise you it couldn’t be easier to throw together. The quinoa can be made a day or two in advance if that makes your life less complicated. But you’ll notice that each element uses similar ingredients and cooks quickly.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
For the quinoa:
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cinnamon stick
- 1/2 teaspoon sea salt
- 1 cup quinoa
- 1/4 cup golden raisins
For the bowls:
- 1 tablespoon olive oil
- 1 pound assorted carrots about 12 small
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 2 teaspoons harissa
- 1 head radicchio thinly sliced
- 1 avocado thinly sliced
- 1/3 cup pistachios roughly chopped
Make the quinoa: in a medium lidded saucepan or pot, heat the oil. Add the garlic, cumin, ginger, cinnamon stick and salt. Sauté over medium heat until fragrant, about 30 seconds. Stir in the quinoa and continue to cook until the grains are lightly toasted. Cover with 2 cups of water (careful the pan will steam aggressively) and bring to a boil over high heat. Cover and cook for 17 minutes, or until the liquid is absorbed and the quinoa is pearled and fluffy. Remove the cinnamon stick, stir in the raisins, and set aside.
Meanwhile, make the chermoula sauce: in a blender or food processor, puree the mint, garlic, salt, harissa, oil and lemon juice until smooth. Transfer to a bowl and set aside.
Make the carrots and assemble the bowls: in a large skillet, heat the 1 tablespoon of olive oil. Sauté the carrots over high heat until lightly browned, 5-7 minutes. Off the heat, add the honey, lemon juice, harissa and stir until combined. Season with salt.
Divide the quinoa, radicchio, avocado and carrots between 4 bowls. Drizzle with the chermoula sauce and top with the pistachios.