Harissa Spiced Quinoa with Kale & Pinenuts Recipe

Harissa Spiced Quinoa Bowl- text

There is a theme this month… Harissa! My current obsession knows no bounds and so I must share ALL the things I’ve been making with it.

I’m a big fan of bowl food too.  It’s quick, comforting and nourishing. It can seem a little ‘worthy’ so I like to add other bits & bobs on top for added texture. So in this one I’ve added pinenuts, mostly because I love them.

I know quinoa has a bit of a posh-hippy middle class reputation, but – at the risk of sounding like one ( oh – wait… hang on- I think I MIGHT be one.. ooops—- anyway) it is really rather actually rather good. It’s light, fluffy and takes on other flavours beautifully- perfect for bowl food. Plus it’s full of protein & amino acids, is gluten free and really rather actually delicious.

The secret is to make the quinoa fluffy- and give it a bit of flavour.

What’s your quinoa go- to recipe??



Harissa Spiced Quinoa with Kale & Pinenuts Recipe

Makes enough for 2- easily scaled up for more people!

You Need:

For the Quinoa:

  • 1/2 cup quinoa
  • 1 cup water
  • 1 tsp Marigold stock- or other boullion

For the Vegetables

  • Greens- 1 cup- I used kale- but cabbage or broccoli or similar would also be delicious
  • 1 pepper – or 3 mini peppers- chopped into 1cm pieces
  • 1 small onion, finely chopped
  • 2 garlic cloves
  • 1 1/2 tsp harissa
  • Juice half lemon
  • 1 Tbs olive oil
  • salt & pepper to taste

To Make:

The Quinoa

  1. Rinse- and rinse again. This takes away any impurities & any residues.
  2. Put double the volume of water as to quinoa and mix in the marigold boullion
  3. Bring to the boil, then simmer for approx 20mins- until the grains double in size & their little ‘tails’ pop out. Keep on a very very low heat until the water steams off ( careful here! Don’t burn the grains!)

The Pine Nuts

  1. Gently toast these in an un-oiled frying pan until brown. Careful! These catch easily.

The Vegetables.

  1. Stir fry the peppers, onions & garlic until soft plus a little ‘caught’ on the edges ( slightly charred)
  2. Add in the greens and harissa plus half the lemon juice & stir fry until soft
  3. Add a little salt & pepper to taste
  4. Then- add in the quinoa & mix in the rest of the lemon juice. Add a little more salt & pepper to taste if needed.

To Serve- Sprinkle over the pine nuts & serve with extra wedges of lemon.


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  • Reply
    January 13, 2015 at 11:09 pm

    Wow! Such a cool way to have quinoa

    • Reply
      January 14, 2015 at 1:11 pm

      And I’m currently eating the leftovers for lunch.. !

  • Reply
    Emma Sarah Tennant
    January 14, 2015 at 7:08 am

    Mmm, I like bowl food, and kale, and pinenuts, though I’ve not gone for quinoa or harissa. This looks a bit tempting though…

    • Reply
      January 14, 2015 at 1:13 pm

      I’m having the left overs for lunch right now… and they’re good! You must try some ๐Ÿ™‚

  • Reply
    January 14, 2015 at 6:09 pm

    This looks so delicious! I have to admit I love bowl food too!

  • Reply
    My Kitchen Stories
    January 20, 2015 at 11:41 am

    Wow everything in one bowl. green , crunchy nutty and plain comforting quinoa. I could eat something like this anytime or the day or night

    • Reply
      January 20, 2015 at 1:28 pm

      Thank you! It is a bit of a crowd pleaser & is quite easy to mix up the ingredients.

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