So now you have made your own harissa. What can you do with it? Harissa has a bit of a kick due to chilies which are in it. Below is a recipe which conveniently uses exactly the same amount as the harissa recipe I posted. This also is based upon at home in the whole food kitchen. This recipe uses a bunch of fresh vegetables which are then roasted to bring out their sweetness, tossed with quinoa and harissa to balance out the flavors. It also store well and although best eaten at room temperature, it is also delicious cold if you are like me and can't wait for it to be brought to room temperature before eating it.
Roasted Vegetable Quinoa Salad with Harissa
2 medium zucchini, cut into 1 inch pieces
2 medium red, orange or yellow peppers, seed and cut into 1 inch pieces
2 cups cherry tomatoes
5 -6 tablespoons olive oil, divided
1 medium onion, cut into 1/2 inch wedges
4 cups cooked quinoa, cooled to room temperature
1/3 cup harissa
1/2 cup chopped flat leafed parsley
5 oz. feta cheese (I really like the 360 brand at whole foods)
Warm the remaining 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add the onion and saute for about 5-6 minutes or until just turning lightly brown. Cook on lower heat for another 10-15 minutes to caramelize the onions. Stir every couple of minutes to ensure that the onion doesn't burn.
Transfer quinoa to a large bowl. Fluff with a fork and then add the harissa to the quinoa. Mix well. Add the roasted vegetables, onion and parsley. Toss to combine. Taste and season with salt as needed. Crumble the feta cheese over the top.