Harissa Quinoa With Shrimp and Chickpeas Recipe

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Quinoa, chickpeas and shrimp flavored with harissa, with crunchy cucumbers and cilantro. Light, easy, and, most importantly, delicious. Yasmin Fahr

Pair this light dinner with a simple green salad for a well-rounded and filling meal.

Recipe Facts

4.3

(3)

Active: 20 mins
Total: 20 mins
Serves: 3 to 4 servings

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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. 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.

  2. Heat the remaining oil in the same skillet over medium-high heat until shimmering. Add the shallot, a pinch of salt and the cumin, and cook, stirring, until softened, about 1 minute. Mix in the harissa using a wooden spoon, then add the quinoa and toast lightly until fragrant, about 1 minute.

  3. Add the broth, generously season with salt, and adjust the heat to maintain an active boil for 9 minutes. 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. Finish with lemon juice and fresh cilantro and serve.

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