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Harissa Quinoa with Shrimp and Chickpeas

JE
Jennifer

Cuisine: American
Categories: Lunch, Healthy Meals & Seafood

Recipe Source: Yasmin Fahr

Harissa Quinoa with Shrimp and Chickpeas is a vibrant, flavorful dish that combines the earthiness of quinoa with the bold, spicy kick of harissa. The quinoa serves as a hearty base, while shrimp adds a juicy, succulent protein and chickpeas bring a nutty, satisfying crunch. Tossed together with a fragrant mix of spices, fresh herbs, and a touch of olive oil, this dish is a delightful fusion of textures and flavors. The harissa's heat is balanced by the mildness of the chickpeas and shrimp, making it a perfect meal for those craving something zesty, yet comforting. Ideal for a healthy lunch or dinner, this dish is both nutritious and full of exciting flavors.

Harissa Quinoa with Shrimp and Chickpeas
shrimp
chickpeas

Difficulty: MEDIUM

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: 3-4 servings

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced (about 1/2 cup)
  • 1 teaspoon ground cumin
  • 3/4 tablespoon harissa
  • 1 cup pre-rinsed or washed quinoa
  • 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 1 cucumber, roughly diced (about 1 1/2 cups)
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 tablespoon fresh juice from 1 lemon
  • ½ cup chopped fresh cilantro leaves

Directions:

  1. Generously season shrimp with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add the shrimp and cook until pink on one side, about 2 minutes, then flip and cook until just barely undercooked, 1 minute more. Remove and set aside, loosely covering to keep warm.
  3. Heat the remaining oil in the same skillet over medium-high heat until shimmering.
  4. Add the shallot, a pinch of salt and the cumin, and cook, stirring, until softened, about 1 minute.
  5. Mix in the harissa using a wooden spoon, then add the quinoa and toast lightly until fragrant, about 1 minute.
  6. Add the broth, generously season with salt, and adjust the heat to maintain an active boil for 9 minutes.
  7. Lower the heat to medium-low and stir in the cucumber, chickpeas and shrimp to warm them through and finish cooking, about 2 minutes more.
  8. Finish with lemon juice and fresh cilantro and serve.