Harissa Roasted Vegatables and Quinoa Salad

Name: Harissa Roasted Vegatables and Quinoa Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 carrots (halved lengthways and chopped into 3cm pieces); 1 zucchini (halved lengthways and chopped into 3cm pieces); 1 onion (cut into wedges); 1/2 cauliflower (cut into small florets); 3 tbsp harrisa; 2 tbsp olive oil; 1 cup quinoa; 2 cups vegetable stock; 100 g spinach; 50 g pistachios (toasted); 50 g currents; 1 tbsp orange blossom water

Felicity MacLeod

Prep 10 mins10m

Cook 40 mins40m

Serves 6

This salad has a kick thanks to the chilli in the harissa.

Add grilled chicken or lamb to salad for a complete meal.

Ingredients

2 carrots (halved lengthways and chopped into 3 cm pieces)
1 zucchini (halved lengthways and chopped into 3 cm pieces)
1 onion (cut into wedges)
½ cauliflower (cut into small florets)
3 tbsps harrisa
2 tbsps olive oil
1 cup quinoa
2 cups vegetable stock
100 g spinach
50 g pistachios (toasted)
50 g currents
1 tbsp orange blossom water

Instructions

Keep screen awake

1
In a large bowl place carrots, zucchini, onions and cauliflower; drizzle with olive oil and harrisa and toss to coat vegetables. Transfer vegetables into a roasting tray and cook in the oven for at 200 degrees C.
2
Meanwhile, cook the quinoa in stock as per the quinoa's instructions and allow the quinoa to cool.
3
In a large salad bowl add vegetables, quinoa, spinach, pistachios and currents and toss.
4
Drizzle orange blossom water over the salad and serve.

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