Spicy Harissa Quinoa with Roasted Peppers

1. 1

   Caramelize the lemon

   Heat the butter in a large nonstick skillet with a lid over medium heat.

   Once the butter has melted, add the lemon slices in a single layer. Cook for 2 - 3 minutes, until golden-brown on the bottom. Flip and cook for another 1- 2 minutes, until the other side is lightly caramelized.

   Transfer the lemon slices to a plate and increase the heat to medium-high.

2. 2

   Cook the onion and roasted peppers

   Add the olive oil and chopped onion to the same skillet and sauté for 4 - 5 minutes until softened and translucent.

   Add the diced roasted peppers and cook for a few more minutes, stirring occasionally, until heated through and incorporated with the onion mixture.

3. 3

   Toast the quinoa with the spices

   Stir in the harissa, minced garlic, ground cumin, and paprika, stirring constantly for about 1 minute until fragrant.

   Add the rinsed dry quinoa and cook for 1 - 2 minutes, stirring frequently. Lightly toasting the quinoa helps develop a deeper, nuttier flavor.

4. 4

   Simmer

   Pour in the canned tomatoes and vegetable broth. Season with salt and black pepper to taste.

   Increase the heat and bring the mixture to a boil.

   Once boiling, reduce the heat to a gentle simmer, cover with the lid, and cook for about 20 minutes, or until the quinoa has absorbed most of the liquid and the grains have plumped up.

5. 5

   Finish and serve

   Remove the skillet from the heat.

   Top the quinoa with the toasted almonds, green olives, fresh parsley, and caramelized lemon slices.

   Serve warm, with the caramelized lemon slices either left on top or removed just before eating.

Calories

68

kcal

Fat

4.4g

Saturated

1.3g

Carbs

6.0g

Fiber

1.6g

Sugar

2.0g

Protein

1.7g

Salts

0.3g

Nutritional values are approximate estimates intended for informational purposes only. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

This is an estimated glycemic response and may vary based on individual metabolism and ingredient preparation. Learn more about GI and GL.

• 1

  Storage

  Let the quinoa cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 - 4 days.

  For the best texture, store the toasted almonds separately and add them just before serving so they stay crunchy. You can also add fresh parsley after reheating

• 2

  Freezing

  This quinoa can be frozen for up to 2 - 3 months. Let it cool completely, then portion it into freezer-safe containers or bags.

  For easier reheating, freeze in individual portions. Thaw overnight in the refrigerator before reheating.

  The texture of the roasted peppers and quinoa may soften slightly after freezing, but the dish will still reheat well. For the best result, add fresh toasted almonds and parsley after reheating rather than freezing them with the quinoa.

• 3

  Reheating

  • Stovetop: Transfer the quinoa to a skillet or saucepan and add a splash of water or vegetable broth. Cover and heat over medium-low heat, stirring occasionally, until heated through.
  • Microwave: Place a portion in a microwave-safe bowl and add a small splash of water or broth. Cover loosely and microwave in 30 - 60 second intervals, stirring between each, until hot.
  • If frozen, thaw overnight in the refrigerator before reheating for more even results.

  Top with the toasted almonds and fresh parsley after reheating. Add the caramelized lemon slices just before serving, or warm them briefly with the quinoa if you prefer them hot.