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

Ingredients:

  • 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

Directions:

  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.

 

 

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