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Harissa Roasted Carrots & Quinoa

‘Twas the day before Friday, when all through the city the people were chipper, one could even say zippy!

They say at their desks, productivity abounding, in hopes that weekend joy would soon be surrounding. 

Their lunches were nestled snug in tubberware, while at visions of pinterest meal prep they did stare. 

When out of the blew there arose such a clatter!

Katie’s here to announce that sauces matter!

When you need a quick meal to be ready in a flash, pop open some Haven’s sauce and cook with a dash!

When you use up all your mental energy writing a random food poem, what’s actually left for the body of a blog post?

How about some pretty pictures while I tell you how fabulously delish and easy this recipe is.

Let’s start with the quinoa base.

The number one thing I want you all to remember when making quinoa: TOAST IT!

This will turn a bland, blah grain into a nutty delicious goodness.

Especially when you add garlic? Woot woot yay.

So cook up some quinoa, add some Haven’s Kitchen Zippy Harissa, and some spinach as well.

Cause greens are always good.

Hold up.

Before we move on to the carrots, let’s spend a second on the sauce I’m obsessed with for this: Haven Kitchen’s Zippy Chili Harissa.

Not only does it check all the boxes: vegan. gf, non-gmo, local…

It’s freaking delicious!

I love my spice cabinet, and seasoning things is super fun.

But an easy button I can count on?

Yes please.

So for this recipe, I rely on the zip zip tang from Haven’s Kitchen.

Just toss the carrots in the sauce and roast.

Boom. Done.

Add them to your quinoa and you’re ready to go.

Simple. Easy. Win.

Enjoy!

Harissa Roasted Carrots & Quinoa

Toasted gralicy quinoa and roasted carrots kicked up a notch with Haven’s Kitchen Zippy Chili Harissa sauce! Perfect for an easy side dish and meal prep.

Ingredients

  • 1 lb carrots
  • 1/4 cup Harissa Sauce
  • 1/2 tbsp olive oil
  • 4 garlic cloves
  • 3/4 cup quinoa
  • 1 1/2 cup water
  • 3 cups spinach
  • salt & pepper to taste

Instructions

  • Preheat the oven to 425 degrees.
  • Slice the carrots, then coat 1/4 cup of the sauce.
  • Roast for 20 minutes.
  • Heat the oil over medium high heat.
  • Add the quinoa and garlic. Toast for 5 minutes.
  • Pour the water into the quinoa pan, bring to a boil, then reduce the heat.
  • Cook the quinoa (covered) for about 15 minutes).
  • Remove from the heat and stir in the spinach, salt, pepper, and some extra sauce.
  • Serve the carrots on top of the quinoa with an extra drizzle of harissa.

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