Moroccan Quinoa Bowls with Honey-Harissa Carrots and Chermoula Sauce

For the quinoa:
In a medium lidded saucepan or pot, heat oil. Add garlic, cumin, ginger, cinnamon stick and salt. Sauté over medium heat until fragrant, about 30 seconds. Stir in quinoa and continue to cook until grains are lightly toasted. Cover with the water (be careful, the pan will steam aggressively) and bring to a boil over high heat. Cover and cook for 17 minutes, or until liquid is absorbed and quinoa is pearled and fluffy. Remove cinnamon stick, stir in raisins, and set aside.

For the chermoula sauce:
In a blender or food processor, puree mint, garlic, salt, harissa, oil and lemon juice until smooth. Transfer to a bowl and set aside.

To assemble the bowls:
In a large skillet, heat olive oil. Sauté carrots over high heat until lightly browned, 5–7 minutes. Off heat, add honey, lemon juice, harissa and stir until combined. Season with salt.

Divide quinoa, radicchio, avocado and carrots between bowls. Drizzle with chermoula sauce and top with pistachios.