The Pioneer Woman Tasty Kitchen
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Moroccan Quinoa Bowls with Honey-Harissa Carrots and Chermoula Sauce

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Level: Easy

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Description

This quinoa bowl recipe may look like a lot of elements and ingredients, but I promise you it couldn’t be easier to throw together. The quinoa can be made a day or two in advance if that makes your life less complicated. But you’ll notice that each element uses similar ingredients and cooks quickly.

Ingredients

  • FOR THE QUINOA:
  • 2 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • ½ teaspoons Ground Cumin
  • ½ teaspoons Ground Ginger
  • 1 stick Cinnamon
  • ½ teaspoons Sea Salt
  • 1 cup Quinoa
  • 2 cups Water
  • ¼ cups Golden Raisins
  • FOR THE CHERMOULA SAUCE:
  • 2 cups Mint Leaves
  • 2 cloves Garlic
  • ½ teaspoons Sea Salt
  • 1 Tablespoon Harissa
  • ⅓ cups Extra Virgin Olive Oil
  • ¼ cups Freshly Squeezed Lemon Juice
  • FOR THE BOWLS:
  • 1 Tablespoon Olive Oil
  • 1 pound Assorted Carrots, About 12 Small
  • 2 teaspoons Honey
  • 2 Tablespoons Lemon Juice
  • 2 teaspoons Harissa
  • Salt To Taste
  • 1 head Radicchio, Thinly Sliced
  • 1  Avocado, Thinly Sliced
  • ⅓ cups Pistachios, Roughly Chopped

Preparation

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.

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