Harissa Quinoa With Shrimp and Chickpeas Recipe

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



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

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  • 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


  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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