Embark on a culinary journey to the vibrant landscapes of North Africa with every tantalizing bite of our Moroccan Quinoa Bowl. This deceptively easy dish is an intricate tapestry of flavors, woven together with the rich traditions of Morocco and the fiery spirit of the Maghreb. As you savor each spoonful, you'll be transported to bustling markets perfumed with the aroma of exotic spices, the air alive with the sizzle of grilling meats and the laughter of storytellers. Our bowl pays homage to this enchanting region, layering delicate quinoa with a harmonious blend of Aleppo pepper's gentle warmth, za'atar's earthy depth, and the exhilarating kick of spicy harissa. So, join us as we recreate the magic of North African cuisine, bringing a piece of its soulful allure to your very table.

Makes one large bowl or 2 smaller bowls

harissa quinoa bowl recipe


  • 1 cup quinoa (rinsed thoroughly)
  • 1 1/2 cups veggie broth or water
  • 2 cloves garlic (minced)
  • 1/2 cup finely diced onion
  • 1/2 teaspoon powdered ginger
  • 2 teaspoons (divided) ground cumin
  • 1/2 teaspoon (divided) smoked paprika
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/4 teaspoon Aleppo Pepper
  • 1 cinnamon stick
  • 1 zucchini cut in half lengthwise and then into 1 inch slices
  • 2 Tablespoons Villa Jerada Harissa No. 1
  • Labneh or Greek Style Plain Yogurt
  • Za'atar & Cilantro for garnish
  • Egg (optional for on top) 


villa jerada harissa


  1. Toss the zucchini in olive oil, 1/2 teaspoon of salt, 1/4 teaspoon Aleppo pepper, 1 teaspoon of cumin and 1/4 teaspoon of smoked paprika. 
  2. Roast the zucchini in the oven on a parchment lined sheet for 15 minutes at 400 or in the air fryer for 6 minutes at 400.
  3. In a sauce pan, sauté the onion and garlic with ginger, cumin paprika and salt in olive oil for 2-3 minutes until soft. Add the quinoa and veggie stock. Bring to a boil then reduce to a simmer for 3-5 minutes until the quinoa pops. Add 2 tablespoons of harissa and stir in. 
  4. Combine the zucchini and quinoa in bowls, top with a generous dollop of Labneh and a fried egg, sprinkle with za'atar and cilantro leaves and serve.



You might like these recipes...

Za'atar and Aleppo Crispy Smashed Potatoes
Za'atar and Aleppo Crispy Smashed Potatoes
Deliciously crispy potatoes are loaded with spice and za'atar to create an irresistible starter, snack or side dish. I l
Read More

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Beer Braised Lentils and Sausage
Beer Braised Lentils & Sausage

I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen! 
pasta e fagioli recipe
Pasta e Fagioli

This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
Olive Oil Braised Beans
Olive Oil Braised Beans

In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...

SAVE 10%