Harissa Portabella (gf) Recipe

Cooking Instructions

1. 1

   Prepare Quinoa

   Rinse the tri-color quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

2. 2

   Roast Vegetables

   Preheat the oven to 400°F (200°C). Cut the zucchini and squash into bite-sized pieces. Toss cherry tomatoes, zucchini, and squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.

3. 3

   Prepare Curried Cauliflower

   In a bowl, toss cauliflower florets with 1 tablespoon of olive oil, curry powder, salt, and pepper. Spread on a baking sheet and roast alongside the other vegetables for 20-25 minutes, until tender.

4. 4

   Prepare Portabella Mushrooms

   Remove the stems from the Portabella mushrooms and brush both sides with harissa paste. Heat a grill pan over medium-high heat and grill the mushrooms for about 5-7 minutes on each side until tender.

5. 5

   Assemble the Dish

   On a serving plate, place a generous scoop of quinoa, top with roasted vegetables, curried cauliflower, and a grilled Portabella mushroom. Drizzle with remaining olive oil if desired.