Harissa Quinoa With Shrimp And Chickpeas Recipe

Name: Harissa Quinoa With Shrimp And Chickpeas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup chopped fresh cilantro leaves

Servings: persons

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
1/2 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.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Harissa Quinoa With Shrimp And Chickpeas Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!