amy chaplin

celebrating the art of eating well

Quinoa with roasted summer vegetables and harissa marinade

POSTED ON June 29, 2010

quinoa with summer vegetables and harissa

I have been very busy this past week putting together a 3 minute video for a competition to win a cooking show on the Oprah Winfrey Network. It came together quickly thanks to all the dedicated help I got from my generous friends and family. You can view it here and if you like it, please vote for me before July 3rd.

Below is the recipe of what I made in the demo. I promised  this  back in winter when I posted the recipe for harissa, remember the mysterious couscous and roasted vegetable salad that my mother made, but I never saw? Well it has morphed from a memory, that I swore I didn’t have into this.  I have made it a few times recently, sometimes adding cooked chickpeas, or lots of chopped parsley instead of kale. In spring I used roasted baby carrots and mint, I’ll add roasted eggplant when it arrives at the market later this summer. It’s versatile and so tasty, I know you’re going to love it. Also a great way to use any leftover harissa you may have stashed in your fridge!


one day I sauteed the tomatoes instead of roasting them…


ready to mix

topped with feta and olives and ready to eat!

Quinoa with roasted summer vegetables and harissa marinade

1 cup quinoa

Sea salt

2 zucchini, cut into 1 inch chunks

1 red pepper, seeded and cut into 1 ½ inch pieces

1 orange pepper, seeded and cut into 1 ½ inch pieces

1 yellow pepper, seeded and cut into 1 ½ inch pieces

1 pint cherry tomatoes

Extra virgin olive oil

1 red onion, cut into wedges

4 leaves kale, finely sliced

3 tablespoons harissa

Juice of ½ a lemon

1 teaspoon apple cider vinegar

Goat milk feta

Olives and arugula to garnish

Pre-heat oven to 375 degrees Fahrenheit.

Place quinoa in a bowl, fill with cold water and wash well. Drain quinoa and repeat. Cover quinoa with filtered water and soak for 3 to 4 hours.
Drain and rinse quinoa and place in a small pot over high heat, add a pinch of salt and 1 ¾ cups boiling water. Once mixture is boiling cover, lower heat and simmer for 20 minutes.
Remove from heat and set aside to cool.

Place zucchini, peppers and cherry tomatoes on a parchment lined cookie sheet. Drizzle with olive oil, sprinkle with sea salt and toss to combine. Put in oven and roast 20 to 25 minutes, stirring half way. Remove from oven and allow to cool.

Heat a skillet over high heat add a tablespoon of olive oil and red onion and sauté for 3 to 5 minutes. Lower heat to medium and cook about 10 minutes or until onions are caramelized.
Add a pinch of salt, stir and remove from heat. Set aside to cool.

Place kale in a bowl, drizzle with about 2 teaspoons of olive oil. Use your hands to toss well until kale has wilted.

Spoon harissa in a small bowl, add lemon juice, vinegar and 1 tablespoon of olive oil.  Stir well and set aside.

Place cooked quinoa in a large bowl and spread out to cool completely. Add roasted vegetables and kale, gently toss to combine. Drizzle harissa over and mix again.

Transfer to a serving bowl; crumble feta over the top and sprinkle with olives.
Garnish each plate with a few leaves of arugula.

POSTED IN Gluten free, Grains, Salads

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  • Tes says:

    I love this recipe. It sounds really healthy and delcious. Thanks for sharing.

  • Amy, thank you for this! The video was great and I remember thinking, “I want that recipe!” Now, I have it.

    Good luck with the video!

  • Joanne says:

    Just made this for dinner, absolutely delicious!!! Definitely making it again.. and again!! Thank you for the recipe.

  • erik says:

    hi Amy,

    we made this as part of our 4th of July spread, and it was very popular…
    can’t wait to make it again!


  • lola says:

    i need to make this! it has so many ingredients that i love.

  • Melissa Sproul says:

    this looks great i watched your mum make this on the weekend and she showed me the original recipe with the couscous the Quinoa certainly looks better and is a better option i will be making this very soon and i am going go to use roasted sweet potato also in it

  • Marissa says:

    Made it tonight for the fam. GORGEOUS and delicious. 🙂

  • Inez says:

    I discovered your blog web site on google and verify a number of of your early posts. Continue to keep up the superb operate. I just additional up your RSS feed to my MSN Information Reader. Looking for forward to reading more from you afterward!…

  • My wife made this for our lunch today. It tasted fantastic and was filling. You make vegetarianism easy and tasty. I don’t feel like I’m missing out on anything at all.

    Thanks, Dave Pollard

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