This wonderful quinoa and harissa-roasted vegetable dish boasts some bold flavors that will tantalize your taste buds. Packed with protein-rich quinoa, a medley of roasted vegetables, and the exotic spice of harissa, this dish is not only delicious but also a celebration of vibrant and nutritious eating. Follow these steps to create a satisfying and healthy meal that’s as easy to prepare as it is delightful to devour.
Ingredients:
- 1 cup of quinoa
- 2 cups of vegetable broth or water
- 1 medium eggplant
- 1 bell pepper
- 1 zucchini
- 1 red onion
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine quinoa, vegetable broth or water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and liquid is absorbed. Fluff with a fork.
- While the quinoa is cooking, prepare the harissa-roasted vegetables. In a large mixing bowl, toss diced eggplant, sliced bell pepper, zucchini, and thinly sliced red onion with olive oil, harissa paste, ground cumin, smoked paprika, salt, and pepper.
- Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Once the quinoa and vegetables are ready, combine them in a serving dish. Garnish with chopped fresh parsley and serve with lemon wedges on the side for a burst of citrus flavor.
